Snappy SALADS

Healthy, and hearty enough for dinner

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Corn and edamame salsa

A colourful dish, perfect for your next gathering.

SERVES 4 PREP 10 MINS

For the dressing:

* 2tbsp Japanese mayo

* Juice and zest 1 lime

For the salsa:

• 1tbsp olive oil

• 3 ears of corn, kernels sliced off

• 200g shelled edamame

• 1 large red pepper, finely chopped

• ½ red onion, finely chopped

• Large handful each mint and coriander leaves, roughly chopped

• 1tbsp sesame seeds, toasted

• Corn tortillas, to serve

1 Combine the dressing ingredients; whisk until smooth.

2 Heat the olive oil in a frying pan over a medium heat. Add the corn to the pan with some salt. Cook for 3-5 mins until golden. Set aside.

3 Put everything into a large bowl and toss together to combine. Serve with corn tortillas.

Per serving: 235 cals, 16g fat, 2g sat fat, 11g carbs

Spicy peanut noodle salad

A vibrant medley of veg that works well for lunch or dinner.

SERVES 4 PREP 20 MINS, PLUS MARINATING COOK 15 MINS

• 400g tofu, drained, pressed and cut into 1cm slices