COOKING TIME: 12 MINS
2 level tbsps Dat Butter Peanut Butter With Sunflower, Pumpkin & Flax Seeds
1 carrot, cut into julienne strips or grated
½ Granny Smith apple, cut into julienne strips or grated
¼ daikon radish (or red radish), cut into julienne strips or grated
1½ tsps fish sauce/soy sauce
1½ tsps lime juice
2 tsps rice vinegar
1 tsp olive oil
¼ cucumber, sliced into long strips
1 red chilli, de-seeded and sliced
Handful of fresh coriander
Handful of fresh mint
HOW TO MAKE IT
Pop the grated carrot and radish into a bowl, and drizzle with the rice vinegar and olive oil. Give it a quick mix and leave for 30 mins to pickle.
Spoon the peanut butter into a separate small bowl, adding the fish sauce/soy sauce and lime juice. Mash it all together with the back of a spoon.
Slice your baguette lengthways and spread the peanutty mixture all over one half.
Add your pickled veggies on top along with the grated apple, cucumber slices and red chilli, plus fresh coriander and mint leaves.
Crown your creation with the top half of the baguette, slice into two and enjoy!