Gado gado recipe

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Gado gado is an Indonesian salad with warm potatoes, green beans, beansprouts and peanut-coconut dressing. What's not to like?

Recipe from The Green Roasting Tin by Rukmini Iyer. Published by Square Peg.

Ingredients

For the salad

1 kg Charlotte potatoes, halved
2 tbsp olive oil
1 tsp sea salt
240 g green beans
300 g beansprouts
1 handful fresh coriander, to serve

2.2 lbs Charlotte potatoes, halved
2 tbsp olive oil
1 tsp sea salt
8.5 oz green beans
10.6 oz beansprouts
1 handful fresh coriander, to serve

2.2 lbs Charlotte potatoes, halved
2 tbsp olive oil
1 tsp sea salt
8.5 oz green beans
10.6 oz beansprouts
1 handful fresh coriander, to serve

For the dressing

50 g crunchy peanut butter
80 ml coconut milk
30 ml lime juice
1.5 tbsp soy sauce
1 fresh red chilli, grated
2.5 cm/1 inch ginger, grated

1.8 oz crunchy peanut butter
2.8 fl oz coconut milk
1.1 fl oz lime juice
1.5 tbsp soy sauce
1 fresh red chilli, grated
2.5 cm/1 inch ginger, grated

1.8 oz crunchy peanut butter
0.3 cup coconut milk
0.1 cup lime juice
1.5 tbsp soy sauce
1 fresh red chilli, grated
2.5 cm/1 inch ginger, grated

Details

Cuisine: Indonesian
Recipe Type: Salad
Difficulty: Easy
Preparation Time: 15 mins
Cooking Time: 60 mins
Serves: 2

Step-by-step

Preheat the oven to 180°C fan/360°F/gas mark 6.
Mix the potatoes in a roasting tin with the oil and salt, then transfer to the oven and cook for 40 minutes.
Meanwhile, mix together all the ingredients 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 consistency. Taste and adjust the seasoning as needed.
Once the potatoes have cooked for 40 minutes, add the green beans and beansprouts. Add a splash more oil if needed, then return to the oven for a further 20 minutes.
Once they’re cooked, remove from the oven and sprinkle the potatoes and vegetables with the coriander and serve warm or at room temperature, with the dressing alongside.

Note: Check the seasoning of the dressing by putting a little bit on a cooked potato, and tasting. Add more soy sauce to the rest of the dressing as needed.

This recipe is from The Green Roasting Tin by Rukmini Iyer. Published by Square Peg. Photography by David Loftus.

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