• Mixed salad leaves: crispy lettuce, rocket, spinach, chard, fresh coriander leaves – enough to fill a one litre bowl per person
• 1/2 medium carrot, grated
• 1/4 cucumber, cut into bite chunks
• 4-5 cherry tomatoes cut into halves
• 10 green grapes, cut in half (remove seeds if present)
• 1/4 red pepper, sliced or cut into 1 in chunks (remove seeds and white membrane)
• a few coriander leaves, washed and coarsely chopped 1 tbsp olive or sunflower oil
• 1/2 pack firm tofu / 125g cooked chicken / 125g cooked prawns
• 2 drops Ginger Spice Drops®
• 2 drops Lemongrass Spice Drops®
• 1 drop Chilli Spice Drops®

FOR THE DRESSING:

• 1 tbsp olive oil
• 1 tsp rice wine vinegar
• juice of 1/2 lime
• 1 tsp French mustard
• 2 tsp honey
• 2 tsp soy sauce
• 1 tbsp sunflower oil
• 1/2 tsp finely chopped chilli (optional)
• 2 drops Ginger Spice Drops®
• 2 drops Lemongrass Spice Drops®
• 1 drop Red Chilli Spice Drops®

1. Mix all the salad leaves, carrot, cucumber, tomatoes, grapes, red pepper and coriander leaves together and place on a serving plate.
2. Place all the dressing ingredients in a screw-top jar and shake vigorously to blend.
3.  Place the oil in a large frying pan or wok. Heat gently. Add the Lemongrass, Ginger and Red Chilli Spice Drops® and mix.
4.  Add the tofu/chicken/prawns and toss for 2-3 minutes. Do not allow to burn. Remove the ingredients from the pan and reserve in a warm place.
5.  Add the dressing to the same pan and gently warm through. Pour the warmed dressing into a jug.
6.  Scatter the tofu/chicken/prawns on the prepared salad.
7.  Just before eating, add the warm dressing and mix. Serve immediately.

For a dinner party, you can put the dressing into individual mini jugs and invite guests to add their dressing just before they eat.