Vegan and Gluten-Free
Serves 2
3 large or 6 small potatoes – boiled and sliced
Handful of green beans – lightly cooked and cooled
1 grated carrot
1/2 white or chinese cabbage – finely sliced
Handful of baby sweetcorn – cooked and sliced in half
Handful of beansprouts
Satay Sauce:
1/2 shallot – finely diced
2 cloves of garlic – minced
1 small green chilli – minced
1 tablespoon of peanut butter
1/2 teaspoon of tamarind concentrate
2 tsp lime juice
1 tsp tamari (or soy sauce if not gluten-free)
1 tsp brown sugar
Water to thin sauce
Roasted peanuts and fried shallots to serve
Method:
Assemble prepared vegetables in layers. For the sauce, fry the garlic and chilli over a medium heat for 1 minute. Add the shallot and cook for a further minute. Take pan off the heat and add the remaining sauce ingredients adding water to thin to a dressing consistency. Drizzle over salad and top with roasted vegetables and fried shallots/onions.
Variations: Add some fried tofu/ red peppers/ tomatoes/ boiled egg.
Comments are closed.