Thai-style salad with bean sprouts and tinned sardines

Preparation

For the vinaigrette, place the sugar and vinegar in a pan and simmer gently. Meanwhile, chop the chillies, removing the seeds, and the garlic.

Add the garlic, chilli and ginger to the sauce, simmer for a couple of minutes, then remove from the heat. Leave to cool, then stir in the oil, soy sauce and peanut butter.

For the salad, cut the vegetables into thin julienne strips, place in a bowl with the bean sprouts, add the dressing and toss.

Serve on a plate, top with the drained sardines, coriander and peanuts.

Tip: You can prepare the salad and dressing in advance; store them in the fridge, well covered and without dressing, and finish them just before serving.

If there is any dressing left over, you can use it in another salad or drizzle it over grilled or baked fish.