Gado Gado salad bowl

Fresh, tasty lunch or light dinner. This Indonesian style salad has a rich, tangy peanut butter dressing thats so moreish.

INGREDIENTS


For the dressing

1tsp Bart garlic paste
25g coconut sugar
60g smooth peanut butter
1 pinch Bart chilli flakes
1 lime (juice only)
1tbsp fish sauce
2tsp soy sauce
2tsp Bart tamarind paste

For the salad

200g new potatoes (quartered)
100g broccoli (cut into small florets)
2 eggs
1 carrot
2 spring onions
1/2 Chinese leaf
a few prawn crackers (to serve)
CuisineThai
SeasonSummer
IngredientsVeg
LifestyleHealthy
ServesServes 2
Cook Time10 Minutes
Prep Time10 Minutes
Salad large

METHOD

  1. To make the dressing, put all the dressing ingredients in a blender and whizz until smooth and well combined.
  2. For the salad, bring a pan of water to the boil and cook the potatoes for 3 minutes then add broccoli to the pan and continue to simmer for another 4-5 minutes until the potatoes are cooked through and the broccoli is al dente.
  3. While the potatoes are cooking, put the eggs into boiling water for 5 minutes. Transfer the eggs to a bowl of cold water then peel once they are cool enough to handle.
  4. Construct the salad by smearing the inside of two wide bowls with some of the dressing then fill with the cooked and raw vegetables. Cut the eggs in half and add those to the bowl along with a few prawn crackers. Drizzle with the remaining dressing.

Gado Gado salad bowl

Fresh, tasty lunch or light dinner. This Indonesian style salad has a rich, tangy peanut butter dressing thats so moreish.


For the dressing

1tsp Bart garlic paste
25g coconut sugar
60g smooth peanut butter
1 pinch Bart chilli flakes
1 lime (juice only)
1tbsp fish sauce
2tsp soy sauce
2tsp Bart tamarind paste

For the salad

200g new potatoes (quartered)
100g broccoli (cut into small florets)
2 eggs
1 carrot
2 spring onions
1/2 Chinese leaf
a few prawn crackers (to serve)
  1. To make the dressing, put all the dressing ingredients in a blender and whizz until smooth and well combined.
  2. For the salad, bring a pan of water to the boil and cook the potatoes for 3 minutes then add broccoli to the pan and continue to simmer for another 4-5 minutes until the potatoes are cooked through and the broccoli is al dente.
  3. While the potatoes are cooking, put the eggs into boiling water for 5 minutes. Transfer the eggs to a bowl of cold water then peel once they are cool enough to handle.
  4. Construct the salad by smearing the inside of two wide bowls with some of the dressing then fill with the cooked and raw vegetables. Cut the eggs in half and add those to the bowl along with a few prawn crackers. Drizzle with the remaining dressing.

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