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Photo of Gado gado with satay sauce by WW

Gado gado with satay sauce

12
Points® value
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
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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