Chicken, sugar snap and radish salad with carrot-miso-ginger dressing

Make the carrot dressing. Put 2 peeled and diced carrots into a blender with ½ small chopped garlic clove, 1½ tbsp white miso, a peeled and sliced 2cm square piece of ginger, 60ml rice vinegar, 60ml groundnut oil, 1½ tsp honey, a good pinch of ground cayenne, a good squeeze of lime juice, 1 tsp toasted sesame oil and 50ml water. Whizz until smooth. It should have the consistency of double cream, so add a bit more water if you need to. Taste for seasoning and set aside.