Indonesian gado gado salad

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. 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.

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

4. Heat frypan over medium-high heat with 1 tbsp oil. Roughly chop tofu and add to pan to cook for 3-4 minutes until warmed through.

5. Layer cooked and fresh vegetables along with tofu on plates. Spoon over peanut dressing.

Baby Potatoes
 800g
Green Beans
 1/2 bag (125g)
Lime
 1
Kaffir Lime Leaves 2 doubles
Roasted Peanuts 1 packet (40g)
Peanut Butter
 2 sachets (2 x 30g)
Baby Cos Lettuce 1
Carrot
 1
Continental Cucumber 1/2*
Bean Shoots 1 bag (250g)
Satay Tofu 2 packets (2 x 200g)

* Ingredient also used in another recipe

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