Indonesian gado gado salad

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Gado Gado (meaning ‘mix mix’) is a fresh Indonesian dish that combines raw and lightly cooked vegetables with eggs and fragrant peanut sauce.

Protein upsize add-on - paneer cheese.
1. Halve (or quarter) potatoes. Add to saucepan and cover with water. Bring to boil and cook for 8-10 minutes until just tender. Trim and halve beans. Add to boiling water for 1-2 minutes or until potatoes are cooked. Drain and set aside to cool.

2. Bring a medium saucepan of water to the boil. Add eggs and cook for 6-7 minutes. Cool under running cold water. Peel and halve.

3. Zest and juice lime, chop kaffir lime leaves. Blend together with peanuts, peanut butter, 1 tbsp soy sauce, 1 tbsp tahini and 1/2 cup of water using a stick mixer.

4. Shred lettuce leaves. Julienne or ribbon carrot. Slice cucumber. Set aside with bean shoots.

5. Layer cooked and fresh vegetables along with eggs on plates. Spoon over peanut dressing.
Baby Potatoes 800g
Green Beans 1/2 bag (125g)*
Eggs 6 pack

Lime 1
Kaffir Lime Leaves 2 double
Roasted Peanuts 1 packet (40g)
Peanut Butter 2 sachets (2 x 30g)

Baby Cos Lettuce 1
Continental Cucumber 1/2*
Bean Shoots 1 bag (250g)

* Ingredient also used in another recipe

From your pantry:
soy sauce (or tamari), tahini