This is a really tasty and satisfying meal that is quick and easy to prepare. It is basically a warm salad packed with protein and dressed with lashings of satay sauce, so not a dish for those with a peanut allergy!
Ingredients
Salad
- 1 tsp Ground turmeric
- 3 Large new potatoes Cut into wedges
- 1/2 Cabbage Cut into chunks (could use broccoli florets instead)
- 100 grammes Beansprouts
- 200 grammes French beans (or mangetout or sugar snap peas) Trimmed
- 1/2 Cucumber Halved lengthways and thickly sliced
- 4 Eggs Hardboiled and quartered
- 100 grammes Firm tofu Cut into 1cm cubes
- 40 grammes Crispy croutons Ready made, low fat if possible
- 3 tbsp Coriander leaves Chopped
Satay Sauce
- 150 grammes crunchy peanut butter Use a variety without added sugar
- 3 tbsp sweet chilli sauce
- 200 ml Reduced fat coconut milk
- 3 tsp Fish sauce
- 1 1/2 tbsp soy sauce
Instructions
Salad
- Bring two pans of water to the boil, adding the turmeric and potatoes to one and cooking until they are tender.
- Use the other pot to blanch the cabbage for 1-2 minutes (a little longer for broccoli) before removing and repeating with the beansprouts for 30 seconds and the beans for 4-5 minutes (less for mange tout and sugar snaps).
- Pile the blanched vegetables, cucumber, eggs, tofu and most of the croutons in a large serving dish and pour a generous helping of warm satay sauce over it all. Sprinkle with the remaining croutons and coriander and dive in.
Satay Sauce
- Simply place all ingredients into a small pan and gently warm, stirring occasionally, until well combined and of a pourable consistency.
Share this Recipe