Thai Style Peanut and Sweet Potato Salad

Meanwhile, peel and grate the garlic (or use a garlic press). 

Halve the ciabatta. Spread over the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

Cut the ciabatta halves into roughly 2cm chunks.

Pop the ciabatta onto a medium baking tray in a single layer. Season with salt and pepper, then toss to coat well.

Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

Meanwhile, boil a half-full kettle.

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core. 

Crush the peanuts in the unopened sachet using a rolling pin. Halve the lime.

Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

Add the peanut butter and boiled water for the dressing (see pantry for amount) to a large bowl and mix until it makes a smooth paste.

Stir in the lime juice, honey and sambal until well combined. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Season with salt and pepper. Add a splash of water if it's a little too thick.