Gado Gado Indonesian Salad
Perfect for those who are looking to experiment with some Asian flavours!
-Prep: 15 minutes
-Cook: 1 Hour
-1kg Charlotte Potatoes, halved
-2 Tbsp Olive Oil
-1 tsp salt
-240g Green Beans
-Handful of fresh coriander to serve
-50g Crunchy peanut butter
-80ml Coconut Milk
-2 Tbsp Lime Juice
-1 and a half Tbsp Soy Sauce
-1 Fresh chilli, gated
-2.5cm ginger, grated
Preheat the Oven to 180 degrees C fan/ 200 degrees C/ Gas 6.
Mix potatoes in a roasting tin with the oil and salt then transfer to the oven and cook for 40 mins.
Meanwhile, mix all the ingredients for the dressing. Depending on your brand of peanut butter, you may need to add a little more coconut milk so you have thick, spoon-able dressing consistency. Taste and adjust the seasoning as needed.
Once the potatoes have had 40 minutes add the green beans and beansprouts. Add a splash more oil if needed, then return to the oven for a further 20 minutes.
Scatter the potatoes and vegetables with the coriander and serve warm or at room temperature, with the dressing alongside.