Indonesian Salad With Peanut Dressing

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 8 ounces new potatoes, scubbed
• 1 large carrot, peeled and cut into matchsticks
• 4 ounces french beans, trimmed
• 8 ounces tiny cauliflower florets
• 4 ounces cucumbers, cut into matchsticks
• 3 ounces fresh bean sprouts
• 3 medium eggs, hardboiled and quartered
• 2 tablespoons sesame oil
• 1 garlic clove, peeled and crushed
• 1 red chile, deseeded and finely chopped
• 5 ounces crunchy peanut butter
• 6 tablespoons hot vegetable stock
• 2 teaspoons soft light brown sugar
• 2 teaspoons dark soy sauce
• 1 tablespoon lime juice

Recipe

• 1 cook the potatoes in a saucepan of boiling water for 15-20 minutes until tender. remove with a slotted spoon and thickly slice into a large bowl. keep the saucepan of water boiling.
• 2 add the carrot, french beans and cauliflower to the water, return to the boil and cook for 2 minutes or just until tender. drain and refresh under cold running water, then drain well. add to the potatoes with the cucumber and bean sprouts.
• 3 to make the dressing, gently heat the sesame oil in a small saucepan. add the garlic and cilli and cook for a few secnds, then remove from the heat. stir in the peanut butter. stir in the stock a little at a time. add the remaining ingredients and mis together to make a thick creamy dressing.
• 4 divid the vegetables between 4 plates and arrange the eggs on top. drizzle the dressing over the salad and serve immediately.