Need a new salad idea? Try this filling Gado Gado salad bowl recipe. It’s a veg-packed Indonesian salad that’s big on taste and great for sharing.
Ingredients (serves 2)
For the dressing:
1 garlic clove, peeled and roughly chopped
25g coconut sugar
60g Meridian hazelnut butter
1 pinch dried chilli flakes
Juice of a lime
1tsp fish sauce
2tsp Meridian tamari sauce
2tsp tamarind paste
For the salad:
200g new potatoes, quartered
100g broccoli, in small florets
2 eggs
1 carrot
2 spring onions
½ Chinese leaf
A few prawn crackers
Method
To make the dressing, put all of the dressing ingredients in a blender and whizz until smooth and well combined.
For the salad, bring a pan of water to the boil and cook the potatoes for three minutes. Then add broccoli to the pan and continue to simmer for another four to five minutes until the potatoes are cooked through and the broccoli is al dente.
While the potatoes are cooking, put the eggs into boiling water for one minute, turn off the heat, put the lid on and leave for seven minutes. Transfer the eggs to a bowl of cold water then peel once they are cool enough to handle.
Grate the carrot, slice the spring onion and Chinese leaf.
Construct the salad by smearing the inside of two wide bowls with some of the dressing then fill with the cooked and raw vegetables. Cut the eggs in half and add those to the bowl along with a few prawn crackers. Drizzle with the remaining dressing.
Recipe courtesy of meridianfoods.co.uk
