GC member and chef Lola DeMille created this recipe for us, one of several thoughtful, veg-led recipes made using her veg bag ingredients. Follow her on instagram or find out more about her work on her website

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This dish is ideal for when you are cooking for one or two and turning the oven on feels like an effort. A pad thai style salad with mostly UK produce. This is great with kohlrabi or fennel too.

It’s worth getting a good speed peeler or becoming confident with a Japanese mandolin. You could do this in a food processor with a slicing attachment too, but make sure they aren’t too thick, you want them to soften and soak in the dressing. Miso is the key here, almost everything else is interchangeable once you get the sweet/spicy/acidic balance right.

Makes 1 large salad

Ingredients

Salad 

2 carrots

1/4 white cabbage

Small bunch of radishes

1 large or 2 small courgettes

Dressing 

2 spring onions

½ bunch or coriander, stalks and all

2-3 garlic

1 big heaped tbsp miso

Squeeze of agave or big pinch sugar

1 Tbsp peanut butter

1 Tbsp tamari or soy sauce

1 juicy lime

Chilli flakes or fresh chilli to taste

Toppings

Toasted pumpkin, sesame, cashews or peanuts, or a mix of the above

Method

Shave the veg into a bowl. Blitz all the dressing ingredients in a blender or with a whisk until a smooth honey consistency (add water if needed)

Add dressing to veggies and mix really well, some gentle scrunching with your hands will really work in the dressing. Leave for 5 mins to soften. Top with the crunchy bits