for 4 people

Peanut crunch

40 g	sugar
1 tbsp	water
40 g	salted peanuts
1 tbsp	sesame seeds
¼ tsp	chilli flakes

Dressing

3 tbsp	soy sauce
2 tbsp	sesame oil
1 tbsp	maple syrup
1 cm	ginger, finely grated
1	organic lime, grated zest and the juice

To serve

500 g	celery, inclined in approx. 3 mm thick slices
400 g	plums, pitted, cut into segments

How it's done

Peanut crunch

Bring the sugar and water to the boil in a small pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the nuts, sesame and chilli flakes, mix, spread on a sheet of baking paper, leave to cool.

Dressing

In a bowl, mix the soya sauce with all the other ingredients up to and including the lime juice.

To serve

Add the celery and plums to the dressing, mix. Coarsely chop the peanut crunch, sprinkle on top.

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