Gado Gado Salad
By not-recognized
Published on 02 August 2022
Gado gado is a deliciously comforting Indonesian mega salad served with crunchy vegetables, potatoes and a soft boiled egg. All tossed together in a Meridian crunchy hazelnut butter sauce!Time and servings
20 minsTotal time
2Servings
5 minsPrep time
15 minsCooking time
Ingredients
- 1 clove of garlic, peeled and roughly chopped, for the dressing
- 25 g of coconut sugar, for the dressing
- 60 g of meridian crunchy nut butter, for the dressing
- 1 pinch of chilli flakes, for the dressing
- 1 lime, juice, for the dressing
- 1 tsp of fish sauce, for the dressing
- 2 tsp of tamari sauce, for the dressing
- 2 tsp of tamarind paste, for the dressing
- 200 g of new potatoes, quartered
- 100 g of brocolli, in small florets
- 2 eggs
- 1 carrot
- 2 spring onions
- 0.5 chinese leaf
- 1 handful of prawn crackers, to serve
Method
Step 1
To make the dressing, put all of the dressing ingredients in a blender and whizz until smooth and well combined.Step 2
For the salad, bring a pan of water to the boil and cook the potatoes for 3 minutes. Then add broccoli to the pan and continue to simmer for another 4-5 minutes until the potatoes are cooked through and the broccoli is al dente.Step 3
While the potatoes are cooking, put the eggs into boiling water for 1 minute, turn off the heat and put the lid on and leave for 7 minutes. Transfer the eggs to a bowl of cold water then peel once they are cool enough to handle.Step 4
Grate the carrot, slice the spring onion and chinese leaf.Step 5
Construct the salad by smearing the inside of two wide bowls with some of the dressing then fill with the cooked and raw vegetables. Cut the eggs in half and add those to the bowl along with a few prawn crackers. Drizzle with the remaining dressing.