Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 500g unpeeled potatoes (like Kipfier or Desiree), halved

  3. 1 Lebanese cucumber

  4. 750g prepared mixed green vegetables (like green beans, sugar snap peas and broccoli)

  5. 2 medium carrots, peeled, cut into thin strips

  6. 2 red capsicum, seeded, membrane removed, sliced

  7. 200g mung bean sprouts

  8. Peanut Sauce

  9. 1 tbs macadamia oil

  10. 1 medium brown onion

  11. 2 garlic cloves, crushed

  12. 1 small fresh red chilli, de-seeded, thinly sliced

  13. 100g (2/3 cup) crushed peanuts

  14. 2 tbs crunchy peanut butter

  15. 2 large ripe tomatoes, finely diced

  16. 125mls (1/2 cup) coconut milk

  17. 1 tbs salt-reduced Soy sauce

  18. 2 tbs fresh lime juice

Instructions Jump to Ingredients ↑

  1. To make the sauce, heat macadamia oil in a saucepan over low heat. Add the onion, garlic and chilli and cook for 3-4 minutes, stirring occasionally. Add the peanuts, peanut butter, tomatoes, coconut milk and soy sauce and bring to the boil. Cover and simmer over low heat, stirring occasionally, for 20 minutes or until thick. Stir in lime juice and set aside to cool.

  2. Steam the potatoes over simmering water until tender. Run a vegetable peeler down the length of the cucumber to form long ribbons.

  3. Add enough water to a medium saucepan to fill to about 5cm deep and bring to the boil. Add the prepared mixed vegetables one at a time and boil each for 1-2 minutes or until tender crisp. Transfer to a colander with a slotted spoon and refresh under cold running water. Drain.

  4. Arrange the potatoes, cucumber, green vegetables, carrots, capsicum and bean sprouts on a large platter or individual serving plates. Pour the warm peanut sauce over and serve.


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