Gado Gado Indonesian Salad With Potatoes

🥘 Ingredients

• potatoes 1 kg
• olive oil 2 tbsp
• sea salt 1 tsp
• crunchy peanut butter 50 g
• coconut milk 80 ml
• lime juice 2 tbsp
• soy sauce ½ tbsp
• fresh red chilli 1
• ginger 2.5cm
• coconut milk
• potatoes
• green beans 240g
• beansprouts 300g
• olive oil
• potatoes
• coriander

1. 1

   Preheat the oven to 180°C fan.
2. 2

   Mix potatoes in a roasting tin with olive oil and sea salt , then transfer to the oven and cook for 20 minutes .
3. 3

   Meanwhile, mix together crunchy peanut butter , coconut milk , lime juice , soy sauce , fresh red chilli , and ginger for the dressing. Depending 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. 4

   Once the potatoes have had 40 minutes , add green beans and beansprouts . Add a splash more olive oil if needed, then return to the oven for a further 20 minutes .
5. 5

   Scatter the potatoes and vegetables with coriander and serve warm or at room temperature, with the dressing alongside.