The burnt lemon dressing is a tangy counterpoint to the sweet dried fruit in this crunchy, tasty salad. Play around with the proportions of lemon juice and maple syrup to get the dressing just the way you like it.
Blanch the snow peas in boiling salted water for 1 minute. Drain, refresh in cold water and drain again. Cut in half on the diagonal and set aside to dry.
Heat a frying pan or griddle pan until hot and cook the half lemon cut-side down for 3–5 minutes until charred. Squeeze out the juice and transfer
Combine the snow peas and remaining salad ingredients in a salad bowl. Toss with the dressing and serve immediately.
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