Chicken, sugar snap and radish salad with carrot-miso-ginger dressing recipe | EUROtoday

Make the carrot dressing. Put 2 peeled and diced carrots right into a blender with ½ small chopped garlic clove, 1½ tbsp white miso, a peeled and sliced 2cm sq. piece of ginger, 60ml rice vinegar, 60ml groundnut oil, 1½ tsp honey, a superb pinch of floor cayenne, a superb squeeze of lime juice, 1 tsp toasted sesame oil and 50ml water. Whizz till easy. It ought to have the consistency of double cream, so add a bit extra water if it’s good to. Taste for seasoning and put aside.