Name: Gado gado
Prep time: 15 minutes
Cook time: 15-20 minutes
Yield: 4
Ingredients: 1-2 sweet potatoes, peeled and cubed; 1-2 tsp rapeseed oil; 300g pack tofu, cubed; 300g beansprouts; 1 large carrot, cut into ribbons with peeler; 1 red pepper, sliced; 6 spring onions, chopped; 10cm cucumber, chopped; 160g cabbage, shredded; 160g fine green beans, blanched; For the dressing:; 1 tbsp unsalted crunchy peanut butter; 2 tsp reduced-salt soy sauce; 2 tsp runny honey; 1 tsp granulated sweetener; 1 small red chilli, finely chopped; juice 1 lime; 1 tbsp water

Indonesian salad of cooked and raw vegetables with a spicy peanut sauce.

Serves

Prep

15 minutes

Cook

15-20 minutes

Each 380g serving contains (excludes serving suggestion)

KCal

370

Carbs

24.4g

Fibre

8.4g

Protein

23.8g

Fat

17.8g

Saturates

0.7g

Sugars

15.5g

Salt

0.3g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

1-2 sweet potatoes, peeled and cubed

1-2 tsp rapeseed oil

300g pack tofu, cubed

300g beansprouts

1 large carrot, cut into ribbons with peeler

1 red pepper, sliced

6 spring onions, chopped

10cm cucumber, chopped

160g cabbage, shredded

160g fine green beans, blanched

For the dressing:

1 tbsp unsalted crunchy peanut butter

2 tsp reduced-salt soy sauce

2 tsp runny honey

1 tsp granulated sweetener

1 small red chilli, finely chopped

juice 1 lime

1 tbsp water

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Method

Step 1

Boil the sweet potatoes. Cool, then set aside.

Step 2

Meanwhile, add 1 tsp of oil to a pan and fry the tofu on each side - 4-5 minutes until crispy - using a little more oil if needed.

Step 3

While the tofu is cooking, mix all the ingredients for the dressing together.

Step 4

Arrange the sweet potato and vegetables onto 4 plates, sprinkle on the tofu and drizzle with dressing to serve.

Recipe tips

To blanch the beans, add to boiling water for 3-4 minutes then immediately plunge into cold water to stop them cooking.

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Gado gado