I have an impressive amount of kitchen equipment, although certain tools I rarely use. A spiralizer is one of those things. It creates lovely vegetable curls, but ( mine is for sure) it’s not really handy. I must admit that this salad would be less attractive without.Marinate 300 grams of defrosted and dried scampi in 2 teaspoons of curry powder, 4 chopped garlic cloves, 1/2 teaspoon of paprika powder, 1 teaspoon of four spices mixture ( cinnamon, nutmeg, ginger and clove), 1 teaspoon of mustard and 4 teaspoons of olive oil for approximately 15 mins.Use the spiralizer to cut 3 large carrots and 3 medium sized young courgettes put on a large plate. Slice 1 bell pepper and 1 fresh ( sweet) onion thinly.Roast 2 table spoons of unsalted peanuts in a dry pan. Grind.For the dressing, mix the juice of 1 lemon with 2 teaspoons of peanut butter, 1 teaspoon of sesame oil and a pinch of salt.Bake the scampi with the marinade.Spread the nuts, the scampi and dressing on the vegetables. Finish with chopped fresh coriander.