GADO GADO SALAD

SERVES 4 PREP + COOK 45 MINS

✦ 500g orange sweet potato, cut into 3cm pieces ✦ 2 carrots, cut into 2cm-thick slices ✦ 1 small wombok, cut lengthways into 4 wedges ✦ 200g green beans, trimmed ✦ 200g broccolini, cut into long pieces ✦ 125g fresh baby corn ✦ 4 eggs ✦ 1 tbsp peanut oil ✦ 250g firm tofu, cut into wedges ✦ 1¼ cups bean sprouts, trimmed ✦ fried shallots, roasted salted peanuts, to serve PEANUT DRESSING ✦ ½ cup smooth natural peanut butter ✦ 1 tbsp lime juice ✦ 1 fresh long red chilli, seeded, finely chopped ✦ 1 tbsp tamarind concentrate ✦ 2 tsp coconut sugar ✦ 400ml can light coconut cream

1 Boil, steam or microwave vegetables, separately, until just tender, then drain.

2 Meanwhile, bring a small saucepan of water to the boil. Add eggs and boil 9 mins. Drain, then rinse under cold water until cool enough to handle. Peel eggs, then halve.

3 PEANUT DRESSING Combine ingredients in a small saucepan. Cook, stirring, over low heat until sugar dissolves. Bring to the boil. Cook, stirring, 5 mins until sauce thickens. (If you like a thinner peanut sauce, stir in ½ cup water while heating). Cover to keep warm.

4 Heat oil in a large frying pan. Cook tofu 3 mins on each side until golden.

5 Arrange vegetables, sprouts, egg and tofu on a platter or plates. Drizzle with peanut dressing. Serve topped with fried shallots or roasted salted peanuts.