1

Bring a large pan of water to the boil, add the Puy lentils and cook for 20-25 minutes, until tender. Drain. In a separate small pan of boiling water, cook the frozen edamame for 3 minutes, then drain and refresh under cold running water.

2

In a bowl, toss the lentils and edamame with the pepper, spring onions, cabbage, basil and coriander, then set aside.

3

To make a dressing, combine the peanut butter powder with 1½ tablespoons water, then put the mixture into a mini food processor with the maple syrup, ginger, garlic, red chilli and the juice of 2 limes. Blitz until combined, then drizzle over the salad and serve.