Thai Mixed Veggie Salad

• 150g Cherry tomatoes, halved
•  200g baby corn
• 100g fine beans 
• 3 carrots, grated
• Handful of mint, chopped roughly
• Handful of coriander, chopped roughly 
• ½ cup Pure Mountain Chickpeas, cooked
• 2 tbsp Twajenga Sunflower seeds, toasted 
• ¼ cup chopped peanuts, toasted

Optional vegetables including but not limited to edamame, purple tenderstem broccoli and snow peas.

For the dressing:

• ¼ cup canola/ olive oil

• 1 ½ tsp sesame oil
• 2 garlic cloves, peeled
• 2 tbsp light soy sauce
• 2 tsp water
• 2 tbsp fish sauce
• 1 tbsp honey
• ¼ inch stalk of lemongrass
• 1/2 tsp lemon juice 
• Pinch of salt 

½ tsp Dailie’s Organic Chilli flakes (optional)