This super easy mid-week meal won’t disappoint! It’s the perfect refreshing summer salad. We’ve served it with lemongrass chicken but you could use prawns or tofu for a vegetarian option.
If you followed the meal prep guide you would have prepared the vegetables (except the cucumber), made the chicken marinade, dressing and roasted the peanuts.
This recipe serves four, if you're cooking for two, simply halve the recipe.