Ingredients:  Serves 2 people and it is 3 of your 5 a day per person

160g Taifan organic wild garlic fillets

2 x handfuls of sweet pea leaves

50g super sprouts

4 x radishes finely sliced

12 x orange tomatoes cut in half

2 x small spring onions diagonally sliced (garnish)

100g sugar snap peas diagonally sliced

500g Merchant Gourmet puy lentils

2 sprays of olive oil

Dressing

10 x stems of fresh coriander finely chopped

1 tbsp chilli oil

½ tbsp fresh lime juice

½ tbsp maple syrup

Good pinch of cracked black pepper

Method

1 Spray the olive oil in a cold frying pan, then place on the hob on a high heat.

2 Place the sugar snap peas in a small bowl and pour over boiling hot water and leave for 2 minutes

3 When the oil is hot put in the 2 wild garlic tofu fillets and then turn down to a medium heat. Cook for 5 minutes turning frequently.

4 Drain off the boiling hot water from the sugar snap peas and pour cold water on top.

5 Place the sweet pea leaves on a plate, the super sprouts and puy lentils and toss on the plate.

6 Then add the tomatoes, the radishes and sugar snap peas on top.

7 Then drain off the water from the sugar snap peas and add them on top of the salad.

8 Remove the wild garlic tofu from the frying pan and slice into strips.

9 Place the ingredients for the dressing in a jar and shake or mix in a small bowl and drizzle all over the salad. Then add the sliced wild garlic tofu on top, garish with a sprinkle of spring onions and serve.