50ml olive oil
1 tbsp red wine vinegar
1 tbsp honey
1 tsp poppy seeds
1 tsp dijon
1/4 tsp garlic powder
1 tbsp olive oil
1 pack of Tofoo Sriracha, cut into 2 slabs
Juice and zest of 2 limes
2 tbsp honey or Agave
1 pak choi, washed and finely sliced
50g spinach
1 large orange, skin removed and cut into segments
Handful peanuts, roughly chopped