For the sauce:
- 1 fat clove of garlic, finely chopped
- 1 tbsp palm sugar, dissolved in 3 tbsp hot water
- 100 g crunchy peanut butter
- 1 tbsp gluten-free soy sauce (Kikkoman Tamari brand)
- 2 tbsp sweet chilli sauce
- 1 tbsp fish sauce
- 1 tsp sesame oil
For the salad:
- 500 g baby potatoes, quartered
- 120 g broccoli florets
- 200 g white cabbage, shredded
- 200 g green beans, trimmed
- 100 g beansprouts
- 100 g radishes, trimmed and thinly sliced
- 0.25 cucumber, halved vertically
- 4 eggs
- 1 red chilli, deseeded and thinly sliced
- 4 spring onions, trimmed and sliced
To prepare the sauce, throw all of 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.
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.
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.
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.