CHICKEN GADO GADO SALAD

SERVES 4 PREPARATION TIME: 15 MINUTES COOKING TIME: 15 MINUTES

500g baby cream delight potatoes 200g green beans, trimmed, halved 4 eggs 2 tsp rice bran oil 300g firm tofu, cut into 2cm cubes ⅓ cup smooth peanut butter 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 packet Steggles Just Eat It oven-roasted chicken slices ⅓ cup bean sprouts, trimmed 2 tbsp unsalted roasted peanuts, chopped Fresh coriander leaves, to serve Lime wedges, to serve

METHOD

1. Using a fork, prick potatoes all over. Place in a microwave-safe dish with 2 tbsp water. Cover with plastic wrap. Microwave on HIGH (100%) for 5 minutes. Add beans. Cover. Microwave on HIGH (100%) for a further 3 minutes or until potatoes are tender and beans are bright green. Drain. Thickly slice potatoes.

2. Meanwhile, place eggs in a small saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer gently for 4 minutes. Remove pan from heat. Carefully place eggs under cold running water to cool. Peel eggs and cut in half.

3. Heat oil in a non-stick frying pan over medium-high heat. Add tofu. Cook, turning, for 2 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.

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

RECIPE: CLAIRE BROOKMAN PHOTOGRAPHY: ANDREW YOUNG