Pic of Winter salad with gado gado dip

Winter salad with gado gado dip

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Salads

Winter salad with gado gado dip

Starter Serves 4 50 min
A simple vegetarian dish of lightly boiled vegetables and a spicy peanut dipping sauce. Vary the veg depending on what you have in your veg box – anything goes in this recipes. This is a complete, healthy and delicious packed lunch or dinner with hard-boiled eggs and/or tofu added for protein.

Ingredients

for the dip

  • 1 tbsp oil for frying, e.g. vegetable or sunflower
  • 1 small onion, finely chopped
  • 50g creamed coconut from a packet, or 200ml coconut milk from a tin
  • 125g crunchy peanut butter
  • 2 tbsp sweet chilli sauce
  • zest of ½ and juice of 1 lime
  • 1 tbsp soy sauce, more to taste

for the salad

  • 3 carrots, peeled and cut into batons
  • 2-3 Jerusalem artichokes, scrubbed and skins left on, thinly sliced
  • 4 small or 2 large potatoes, boiled whole until tender, cut into wedges
  • 2 medium beetroot, roasted in foil, then peeled and cut into wedges
  • 2 eggs, hardboiled for 10 mins, peeled and cut into wedges
  • a handful of purple sprouting broccoli, blanched for 3 mins, drained, plunged into cold water,then drained again (or use raw/lightly cooked broccoli or cauli)

Method

Prep time: 30 min
Cooking time: 20 min

main

  • Step 1

    To make the dip, heat the oil in a pan. Add the onion and fry gently for 8 minutes.
  • Step 2

    If you're using creamed coconut, stir it in a small heatproof bowl with 200ml boiling water. Add this to the pan, or 200ml coconut milk, along with the peanut butter, chilli sauce, lime zest and juice and soy.
  • Step 3

    Add 2 tablespoons water, bring to the boil and simmer for about 5 minutes to thicken. Taste, adding a splash more soy if you like.

Prepare the salad

  • Step 1

    by chopping up all the ingredients. Pile onto a platter and serve with a pot of dip (slightly warmed) in the middle.

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