Gado gado with satay sauce
10
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
As hearty as it is colourful, why not pack this Indonesian salad for your next family picnic?
Ingredients
Potatoes, Raw
375 g, Desirée, cut into 1cm-thick rounds
Green Beans
150 g
Egg, whole, raw
4 medium, raw
Cabbage
125 g, shredded
Tomato
2 large, cut into wedges
Cucumber
1 individual, extra large, halved lengthways, and sliced on the diagonal
Watercress
50 g
Olive Oil
3 teaspoon(s)
Spring Onions
3 medium, trimmed and finely chopped
Garlic
2 clove(s)
Root Ginger
1 inch slice(s), grated
Turmeric
½ teaspoon(s)
Smooth Peanut Butter
100 g
Reduced fat coconut milk, tinned (7.7% Fat)
250 ml
Soy Sauce
1 tablespoon(s)
Instructions
1
Put the potatoes in a large pan and cover with cold water. Bring to the boil and cook for 8 minutes or until tender, adding the beans for the last 2 minutes of cooking. Meanwhile, put the eggs in a separate pan and cover with water. Bring to the boil, then cook for 8 minutes. Drain the potatoes, beans and eggs, and set aside to cool.
2
Meanwhile, make the satay sauce. Heat the oil in a small pan over a medium-low heat. Add the spring onions, garlic and ginger, then cook for 2 minutes or until soft and fragrant. Add the turmeric and cook, stirring, for about 30 seconds.
3
Stir in the peanut butter until softened, then gradually add the coconut milk, stirring until combined. Bring to the boil and then reduce to a simmer for 1 minute or until slightly thickened. Stir in the soy sauce. Thin with a splash of hot water if needed.
4
Peel and halve the eggs and serve with the potatoes, beans, cabbage, tomatoes, cucumber and watercress. Drizzle over a little satay sauce, season with freshly ground black pepper and serve the rest of the sauce on the side.
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