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A vegetable rich dish you'll love.


  • Equal amounts and same size cuts of potato, pumpkin and sweet potato, at about one medium potato per person

  • Cabbage very finely sliced – 1 cup per person

  • Zucchini julienned – no skin and raw about ½ per person

  • Cauliflower raw and just the floriets ¼ cup per person

  • Beans top and tailed and blanched 8 per person

  • Broccoli blanched – ½ cup per person

  • Tofu – sliced into one inch squares lightly dusted in rice flour and fried till golden 4 -5 per person

  • 4 – 5 Shallots finely sliced and fried in oil until brown then drain on absorbent paper and reserve

  • Boiled eggs ¼‘s about 5 per person

  • Peanut sauce:

  • 2 big spoonfuls of crunchy peanut butter

  • 2 – 3 tbls water

  • 4 – 5 tbls banana liqueur

  • 1 – 2 tbls ketchup manis

  • 2 tsp Sambal olik

  • ¼ - ½ teaspoon of flaked chipotle chilies or smokey paprika

  • Juice of ½ - 1 fresh lime


  • 1.

    Put peanut butter into a pan over gentle heat and add water and liqueur and then mix through until all the peanut butter is mixed and broken down into a paste – add more liquor if needed.

  • 2.

    Add ketchup manis, Sambal olik and chipotle flakes and mix through then add the juice of half a large lime.

  • 3.

    Taste and adjust for flavour as per your own taste buds.

  • 4.

    Put all the vegetables into a large mixing bowl and give them a good mix then spoon peanut sauce over the top.

  • 5.

    Give it a really good mix again making sure the sauce is evenly mixed through.

  • 6.

    Serve on to a plate and arrange the tofu around the bottom of the salad and the egg quarters on top.

  • 7.

    Garnish with a good pinch of the crispy shallots and drizzle some more sauce over the salad and around the plate.

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