Asian salad with lime vinaigrette

Ingredients for 4 portions
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Dressing:
Salad:
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Preparation
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Blend the ingredients for the dressing until smooth and keep in an airtight container in the fridge until serving.
Cover the yellow split peas with approx. 2½ cm of boiling water and leave to soak for 1½ hour. Drain the water and spread the peas on kitchen towel or a tray and leave to dry. Heat the oil to 175˚C in a wok or sauce pan and prepare another tray with kitchen towel. Fry the peas in the oil for 3 minutes or until golden and crisp. Take them out of the oil and leave on the kitchen towel, sprinkle with a bit of salt. Also fry the shallot slices in the hot oil until golden brown and leave on kitchen towel to drain.
Mix the salad in a large bowl and pour the vinaigrette over just before serving. Sprinkle the fried yellow split peas and onion on top and serve with wedges of lime.
Tip: The yellow split peas can be prepared in advance and kept in an airtight container for a few days.