Gado Gado
A warm salad with a high protein content and rich in fibre, served with a quick, delicious satay sauce.
Servings Prep Time
4people 20minutes
Cook Time
15 minutes
Servings Prep Time
4people 20minutes
Cook Time
15 minutes
Ingredients
Salad
  • 1tsp Ground turmeric
  • 3 Large new potatoesCut into wedges
  • 1/2 CabbageCut into chunks (could use broccoli florets instead)
  • 100grammes Beansprouts
  • 200grammes French beans (or mangetout or sugar snap peas)Trimmed
  • 1/2 CucumberHalved lengthways and thickly sliced
  • 4 EggsHardboiled and quartered
  • 100grammes Firm tofuCut into 1cm cubes
  • 40grammes Crispy croutonsReady made, low fat if possible
  • 3tbsp Coriander leavesChopped
Satay Sauce
  • 150grammes crunchy peanut butterUse a variety without added sugar
  • 3tbsp sweet chilli sauce
  • 200ml Reduced fat coconut milk
  • 3tsp Fish sauce
  • 1 1/2tbsp soy sauce
Instructions
Salad
  1. Bring two pans of water to the boil, adding the turmeric and potatoes to one and cooking until they are tender.
  2. 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).
  3. 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
  1. Simply place all ingredients into a small pan and gently warm, stirring occasionally, until well combined and of a pourable consistency.