For the sauce

  • 1 fat clove of garlic, finely chopped
  • 1 tbsp palm sugar, dissolved in 3 tbsp hot water
  • 100g crunchy peanut butter
  • 1 tbsp gluten-free soy sauce
  • 2 tbsp sweet chilli sauce
  • 1 tbsp fish sauce
  • 1 tsp sesame oil

For the salad

  • 500g baby potatoes, quartered
  • 120g broccoli florets
  • 200g white cabbage, shredded
  • 200g green beans, trimmed
  • 4 eggs
  • ¼ cucumber, halved vertically
  • 100g beansprouts
  • 100g radishes, trimmed and thinly sliced
  • 1 red chilli, deseeded and thinly sliced
  • 4 spring onions, trimmed and sliced


  1. 1

    To prepare the sauce, throw all the ingredients into a food processor and blend until smooth, but still retaining a bit of texture. If it’s too thick, add a splash of water to loosen the mixture. Transfer to a bowl and set aside.

  2. 2

    Bring a large pan of water to the boil and cook the potatoes for 12-15 minutes until tender. Add the broccoli, cabbage and green beans for the last five minutes. Drain thoroughly and rinse with cold water.

  3. 3

    Meanwhile, cook the eggs in a pan of simmering water for 4-5 minutes for a slightly runny yolk, or around 6-7 minutes if you prefer a set egg. Run the eggs under cold water, then peel and quarter. Remove the seeds from the cucumber using a teaspoon and slice into half moons.

  4. 4

    To assemble the salad, toss the cooked vegetables together with the beansprouts, radishes and cucumber. Divide the salad between 4 plates. Top each salad with the quartered eggs, chopped chilli and spring onions. Drizzle over the peanut sauce to serve.

Nutritional Details

Each serving provides
  • Energy 1666kj 398kcal 20%
  • Fat 20.5g 29%
  • Saturates 4.2g 21%
  • Sugars 11.5g 13%
  • Salt 1.5g 25%

% of the Reference Intakes

Typical values per 100g: Energy 377kj/90kcal

Each serving provides

29.3g carbohydrate 7.5g fibre 20.4g protein

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