1/2CabbageCut into chunks (could use broccoli florets instead)
200grammesFrench beans (or mangetout or sugar snap peas)Trimmed
1/2CucumberHalved lengthways and thickly sliced
4EggsHardboiled and quartered
100grammesFirm tofuCut into 1cm cubes
40grammesCrispy croutonsReady made, low fat if possible
150grammescrunchy peanut butterUse a variety without added sugar
3tbspsweet chilli sauce
200mlReduced fat coconut milk
1 1/2tbspsoy sauce
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.
Simply place all ingredients into a small pan and gently warm, stirring occasionally, until well combined and of a pourable consistency.