About this recipe:Baby new potatoes take so little time to cook that they are perfect for busy people. Hard-boiled eggs and crisp, steamed vegetables are great partners in a warm salad drizzled with a creamy peanut sauce. Delicious!
750g ready-washed baby new potatoes
2 large carrots, peeled and cut into matchsticks
125g fine green beans, cut into 2.5cm lengths
1 small cauliflower, divided into small florets
6 eggs, at room temperature
1 tbsp sunflower oil
1 garlic clove, crushed
2.5cm piece fresh root ginger, peeled and grated
1/4 tsp crushed chilli flakes
1 tbsp lime juice
1 tsp light muscovado sugar
4 tbsp crunchy peanut butter
1 tbsp olive oil
1 tsp red wine vinegar
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:10min › Ready in:25min
Cook the vegetables: Put the potatoes into a large pan of boiling water that has a steamer on top. Cook for 10-12 minutes or until they are just tender. Put the carrots, beans and cauliflower into the steamer and cook for the last 8 minutes of the cooking time.
Hard-boil the eggs: While the vegetables are cooking, add the eggs to a pan of boiling water and cook for 8 minutes. Drain the eggs and put them into a bowl of cold water to cool.
Make the peanut sauce: While the vegetables and eggs are cooking, heat the sunflower oil in a small pan and cook the garlic, ginger and crushed chilli flakes for 1 minute. Add the lime juice, sugar, peanut butter and 8 tbsp water from the potatoes. Heat until steaming, stirring to mix everything together.
Assemble the salad: Drain the potatoes and return to the pan. Add the steamed vegetables. Drizzle the olive oil and vinegar over all the vegetables and gently toss to coat lightly. Cover the pan with a lid to keep the vegetables warm. Peel the eggs and cut them into quarters lengthways. Tip the vegetables into a warmed serving dish and arrange the quartered hard-boiled eggs on top. Drizzle over the hot peanut sauce and serve at once.
Chinese vegetables with peanut sauce: Instead of potatoes and fresh vegetables stir-fry a 500g bag of frozen ‘wok vegetables’, according to the pack instructions. Drizzle over the peanut sauce and scatter 2 tbsp bought crunchy spicy seeds on top. Serve with rice.