GADO GADO: INDONESIAN SALAD WITH WARM POTATOES, GREEN BEANS,

• porties: 2 Serves: 15 minutes

Ingrediënten

1kg Charlotte potatoes, halved

2 tablespoons olive oil

1 teaspoon sea salt

240g green beans

300g beansprouts

A handful of fresh coriander,

to serve

DRESSING

50g crunchy peanut butter

80ml coconut milk

2 tablespoons lime juice

1½ tablespoons soy sauce

1 fresh red chilli, grated

2.5cm ginger, grated

Instructies

1. Preheat the oven to 180°C fan/200°C/

gas 6.

2. Mix the potatoes in a roasting tin with the oil and salt, then transfer to the oven and cook for 40 minutes.

Meanwhile, mix together all the ingredients for the dressing. Depending

3.

on your brand of peanut butter, you may need to add a little more coconut milk so you have a thick, spoonable dressing consistency. Taste and adjust the seasoning as needed.

4. Once the potatoes have had 40 minutes, add the green beans and beansprouts. Add a splash more oil if needed, then return to the oven for a further 20

minutes..

Scatter the potatoes and vegetables with the coriander and serve warm or

5.

at room temperature, with the dressing

alongside.

Note: Check the seasoning of the dressing by putting a little bit on a cooked potato, and tasting. Add more soy sauce to the rest of the dressing as needed.