1. Roughly tear or shred the lettuce and place in a large salad bowl with the cucumber, onions and peas.
2. Use a vegetable peeler to slice the courgette into long thin ribbons and add to the bowl.
3. To make the dressing, use a fork to blend together the yoghurt, lemon juice and honey in a small bowl. Stir in the chives and season to taste with salt and pepper.
4. Drizzle the dressing over the salad and toss well to mix evenly. Sprinkle croutons’ over the top of the salad and serve immediately.
Heat 1 tablespoon of sesame oil in a frying pan and add the red pepper, Stir- fry over medium heat for 3-4 minutes to soften.
Add the garlic, ginger and shallots and stir- fry for 2 minutes. Remove from heat and leave to cool.
To make the dressing, combine the remaining sesame oil with vinegar, honey, soy sauce in a small bowl or put into a screw – top jar and shake until well blended.
Tip the beansprouts into a serving bowl. Stir in the red pepper mixture, add the dressing and sesame seeds and toss together. Just before serving, tear the basil leaves and stir through lightly.