4½ Swips per serving
This recipe will take you 55 minutes
Serves 2
- 1 large courgette
- 1 large red onion, cut into thin wedges
- 1 small fennel bulb, trimmed and sliced
- 130g baby corn, sliced lengthways
- 1 cal cooking spray*
- 400g can green lentils, drained and rinsed
- 2 medium carrots, peeled into ribbons
- 60g sugar snap peas, shredded
- Fresh coriander sprigs, to serve
- Lime wedges, to serve
For the peanut butter sauce:
- 1 level tbsp smooth peanut butter
- 100ml reduced-fat coconut milk
- 2 tsp soy sauce (see tip)
- 1 tsp rice wine vinegar
- 1cm piece fresh root ginger, peeled and grated
- ¼ red chilli, deseeded and chopped
- 1 level tsp agave syrup (see tip)
- *Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient.
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