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Ingredients :
Serves 4
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225g / 8oz new potatoes, scrubbed
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1 large carrot, peeled and cut into
matchsticks
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125g / 4oz French beans, trimmed
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225g / 8oz tiny cauliflower florets
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125g / 4oz cucumber, cut into
matchsticks
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75g / 3oz fresh bean sprouts
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3 medium eggs, hard-boiled and quartered
For the peanut dressing :
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2 tbsp sesame oil
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1 garlic clove, peeled and crushed
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1 red chili, deseeded and finely chopped
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150g / 5oz crunchy peanut butter
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6 tbsp hot vegetable stock
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2 tsp soft light brown sugar
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2 tsp dark soy sauce
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1 tbsp lime juice
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Method :
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Cook the potatoes in a saucepan of
boiling salted water for 15-20 minutes until tender. Remove with a
slotted spoon and slice thickly into a large bowl. Keep the saucepan of
water boiling.
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Add the carrot, French beans and
cauliflower to the water, return to the boil and cook for 2 minutes, or
until just tender. Drain and refresh under cold running water, then
drain well. Add to the potatoes with the cucumber and bean sprouts.
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To make the dressing, gently heat the
sesame oil in a small saucepan. Add the garlic and chili and cook for a
few seconds, then remove from the heat. Stir in the peanut butter.
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Stir in the stock, a little at a time.
Add the remaining ingredients and mix together to make a thick, creamy
dressing.
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Divide the vegetables between four plates
and arrange the eggs on top. Drizzle the dressing over the salad and
serve immediately.
Nutritional Facts per 100g :
energy134 kcals/560kj protein 6g carbohydrate 8g fat 9g fiber 1.3g sugar 2.1g sodium 0.2g
√ cow's
milk-free
√
vegetarian
√ seafood-free |
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