Start with the pickled radishes. In a bowl, mix together the vinegar and honey. Add the radishes and toss together with a pinch of salt and leave to marinate while you make the rest of the dish.

Heat the sesame oil in a wok or frying pan over a medium-high heat. Add the broccoli and sugarsnap peas and stir fry for 6-7 minutes until. Cover the pan with a lid to steam the veg and speed up the cooking, if desired.

While the veg is cooking, make the dressing by combining all of the dressing ingredients, mix well, taste and adjust if necessary, more lime for sourness, more soy or miso for saltiness, then set aside.

Once the veg is cooked, add the black beans to the pan and toss everything together. Cook for 1-2 minutes, just to warm the beans through. Turn off the heat and stir through the miso dressing.

Tip the beans and veg onto a big platter and scatter over the coriander, pickled radishes, cashews, chilli oil and any other toppings you fancy.