Sweet, salty, savoury, nutty and crunchy all come together in this Asian-inspired dish.

1. Mix the yoghurt and cashew nut butter together until smooth and season with a little honey, salt and pepper.  Place in a squeezy bottle until needed
2. Without any oil, toast the cashew nuts in a pan and set aside to cool
3. Heat a little oil in a pan and briefly fry the onions.  Add the sugar snap peas and season with the soy sauce and pepper
4. In a separate pan, heat some oil over a high heat and sear the steak.  Season with soy sauce, pepper and honey and remove from the heat to rest
5. Fry the CrissCuts according to the pack instructions and dress on a plate
6. Top with the sugar snaps, onions and steak
7. Drizzle over the cashew dressing and garnish with the toasted cashews and coriander before serving