GADO GADO SALAD

Ready in 45 mins Serves 4 as a light meal

3 small waxy potatoes

1 tsp each of salt, turmeric and ground ginger

3 eggs

¼ small cabbage 200g green beans, trimmed

250g tofu or tempeh, cut into strips

1 Tbsp neutral oil 1 carrot, peeled ½ telegraph cucumber, peeled if desired 3 small tomatoes, quartered (optional), 1 handful each of mung bean sprouts and prepared shrimp crackers, to serve (optional)

Speedy peanut sauce

½ cup boiling water

½ cup crunchy salted peanut butter

2 Tbsp Thai sweet chilli sauce

½ tsp chilli flakes

1 Tbsp soy sauce

1 tsp fresh ginger, finely grated

To make the peanut sauce, place boiling water and peanut butter in a mixing bowl and stir until smooth. Stir in remaining ingredients. To make the salad, cut potatoes into wedges and place in a pot with salt, turmeric and ground ginger. Cover with water, simmer until tender, then drain and cool. Boil the eggs. Place the wedge of cabbage and the green beans in a bowl and cover with boiling water. Stand for 1 minute, then refresh in cold water, drain and cool. Peel hard-boiled eggs and cut into quarters lengthwise. Fry tofu or tempeh in a little neutral oil until golden. Cut carrot and cucumber into thick batons. Arrange everything on a serving platter with quartered tomatoes, mung bean sprouts and prepared shrimp crackers (if using). To serve, place sauce in a bowl in the centre of the serving plate. Annabel says:

Use store-bought peanut butter or make your own by blending roasted peanuts with oil and a little salt. You can buy shrimp crackers at the supermarket and Asian supply stores, either ready-made or to deep-fry at home yourself.