This Indonesian vegetable salad is a real favourite in our house and is a great way of mixing lots of different flavours and textures. It’s never the same any two times that I do it, but does give me a chance to get creative on the presentation to try to create a real show-stopper!
Serves 6 to 8
4 large potatoes, peeled and sliced
3 large carrots, peeled and sliced at 45 degrees
4 pre-cooked beetroot, sliced
100g egg noodles
1 small lettuce, roughly chopped
4 large tomatoes, sliced
1/2 cucumber, sliced
6 free range eggs, hard boiled, shelled and quartered
2 spring onions, roughly chopped, to garnish
Small handful of fresh coriander, roughly chopped
For the sauce;
1 small onion, grated
2 tbs sunflower oil
4 tbs crunchy peanut butter
1 tbs green Thai curry paste
200ml fresh milk or coconut milk
1 tsp fresh ginger
1 tbs soy sauce
1. Place the potato and carrot slices in a large pan of boiling water and parboil for 5 minutes only, ensuring that they still have a crunch. Drain and allow to cool.
2. Arrange the sliced vegetables on a large platter, slowly building up layers, starting with the potatoes and carrots, then adding the remaining ingredients.
3. Place the noodles in a small pan of boiling water and cook for 5 minutes. Rinse and drain.
4. Arrange the noodles on the vegetables and garnish with the spring onions and chopped coriander.
5. To make the sauce, heat the oil in a small saucepan then add the grated onion and sauté gently for 5 minutes until soft. Add the remaining ingredients and simmer gently for a further 5 minutes, stirring regularly. Decant into a jug or gravy boat.
6. To serve, bring the platter to the table, allowing each person to help themselves and to pour over the sauce as desired.