Vietnamese Style Prawn and Peach Salad – Bennett Opie

Ingredients

• 1 lime, juice
• 2 tsp sweet chilli sauce
• 2 tsp soy sauce
• 1 tsp vegetable oil
• 4 spring onions, sliced
• 50g mangetout, sliced thinly
• 1 red pepper, deseeded and sliced thinly
• ½ red chilli, deseed and finely diced
• 1 piece of Opies Stem Ginger in Syrup
• small handful of fresh coriander, roughly chopped
• 5 sprigs of mint, roughly chopped
• 100g bag of roquette, washed
• 2 tinned Peaches, drained and sliced
• 200g cooked king prawns