Salads
Winter salad with gado gado dip
A simple vegetarian dish of lightly boiled vegetables and a spicy peanut dipping sauce. Vary the veg depending on what you have – anything goes in this recipes. This makes a delicious packed lunch or simple supper with hard-boiled eggs and/or tofu added for extra protein.
Ingredients
for the dip
- 1 tbsp oil for frying, e.g. vegetable or sunflower
- 1 small onion, finely chopped
- 50g creamed coconut from a packet, or 200ml coconut milk from a tin
- 125g crunchy peanut butter
- 2 tbsp sweet chilli sauce
- zest of ½ and juice of 1 lime
- 1 tbsp soy sauce, more to taste
for the salad
- 3 carrots, peeled and cut into batons
- 2-3 Jerusalem artichokes, scrubbed and skins left on, thinly sliced
- 4 small or 2 large potatoes, boiled whole until tender, cut into wedges
- 2 medium beetroot, roasted in foil, then peeled and cut into wedges
- 2 eggs, hardboiled for 10 mins, peeled and cut into wedges
- a handful of purple sprouting broccoli, blanched for 3 mins, drained, plunged into cold water,then drained again (or use raw/lightly cooked broccoli or cauli)
Method
main
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Step 1
To make the dip, heat the oil in a pan. Add the onion and fry gently for 8 minutes.
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Step 2
If you're using creamed coconut, stir it in a small heatproof bowl with 200ml boiling water. Add this to the pan, or 200ml coconut milk, along with the peanut butter, chilli sauce, lime zest and juice and soy.
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Step 3
Add 2 tablespoons water, bring to the boil and simmer for about 5 minutes to thicken. Taste, adding a splash more soy if you like.
Prepare the salad
-
Step 1
by chopping up all the ingredients. Pile onto a platter and serve with a pot of dip (slightly warmed) in the middle.