CHICKEN GADO GADO SALAD

serves / 4 prep / 15 minutes cook / 15 minutes

500g baby cream delight potatoes 200g green beans, trimmed, halved 4 eggs 2 tsp rice bran oil 300g firm tofu, cut into cubes

1/ cup smooth peanut butter 3 1 long red chilli, finely chopped 165ml can light coconut milk 1½ tbsp kecap manis 1 tbsp lime juice 1 carrot, peeled into ribbons 1 Lebanese cucumber, sliced into rounds 80g baby spinach 150g oven-roasted chicken slices

1/ cup bean sprouts, trimmed 3 2 tbsp unsalted roasted peanuts, chopped Fresh coriander leaves Lime wedges

1Using

a fork, prick potatoes all over. Place in a microwave-safe dish with 2tbsp water. Cover. with plastic wrap. Microwave on high (100%) for five minutes. Add beans. Cover. Microwave on high (100%) for a further three minutes or until potatoes are tender and beans are bright green. Drain. Thickly slice potatoes. 2Meanwhile,

place eggs in a small saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat. Simmer gently for four minutes. Remove from heat. Carefully place eggs under cold running water to cool. Peel eggs and cut in half. 3Heat

oil in a non-stick frying pan over mediumhigh heat. Add tofu. Cook, turning, for two minutes or until golden. Transfer to a paper towel-lined plate. Drain remaining oil from pan. Reduce heat to medium. Add peanut butter, chilli, coconut milk and kecap manis. Cook, stirring, for 5 minutes or until smooth and mixture has thickened slightly. Stir in lime juice. 4Arrange

potato, beans, carrot, cucumber, spinach, chicken and tofu on plates. Drizzle with sauce and top with sprouts, peanuts and coriander. Serve with lime wedges.