Gado Gado Salad with Satay Tofu and Crunchy Peanuts

Cut the chat potatoes into quarters. Trim the green beans. Shred the carrot and the green cabbage. Thinly slice the cucumber on the diagonal. Pick and chop corriander leaves, discarding the stalks.

In a medium pot, bring 1 1?2 cups water to a boil. Stir in the jasmine rice, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Place the potatoes in a pot and cover with water and 1 tsp of salt. Place pan on a high heat. Once boiling, reduce the heat to a rapid simmer for 10-12 minutes, or until potatoes are soft. Drain and set aside.

Tip! To reduce cooking time, potatoes can be microwaved for 2-4 minutes instead of boiling.

Heat a frying pan, with a drizzle of oil, over a medium-high heat. Add satay tofu pieces and potatoes and cook for 2 minutes on each side, or until golden brown and warmed through.

Fill the pot used in step 3 with fresh water, bring to the boil and add the free range eggs to cook for 6 minutes. After 4 minutes add the green beans. Cook for 2 minutes until just tender. Drain and eggs and beans under cold water until cool. Peel the eggs.

Arrange the rice, tofu, cabbage, green beans, carrot, potatoes and Lebanese cucumber on serving plates. Cut eggs in half and place on top. Drizzle satay sauce and a squeeze of lime over the dish. Finish the dish by scattering over the peanuts, coriander and chilli flakes (to taste).

Cut the chat potatoes into quarters. Trim the green beans. Shred the carrot and the green cabbage. Thinly slice the cucumber on the diagonal. Pick and chop corriander leaves, discarding the stalks.

In a medium pot, bring 1 1?2 cups water to a boil. Stir in the jasmine rice, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Place the potatoes in a pot and cover with water and 1 tsp of salt. Place pan on a high heat. Once boiling, reduce the heat to a rapid simmer for 10-12 minutes, or until potatoes are soft. Drain and set aside.

Tip! To reduce cooking time, potatoes can be microwaved for 2-4 minutes instead of boiling.

Heat a frying pan, with a drizzle of oil, over a medium-high heat. Add satay tofu pieces and potatoes and cook for 2 minutes on each side, or until golden brown and warmed through.

Fill the pot used in step 3 with fresh water, bring to the boil and add the free range eggs to cook for 6 minutes. After 4 minutes add the green beans. Cook for 2 minutes until just tender. Drain and eggs and beans under cold water until cool. Peel the eggs.

Arrange the rice, tofu, cabbage, green beans, carrot, potatoes and Lebanese cucumber on serving plates. Cut eggs in half and place on top. Drizzle satay sauce and a squeeze of lime over the dish. Finish the dish by scattering over the peanuts, coriander and chilli flakes (to taste).