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This salad is inspired by our family travels to Bali a few years back, where a version of this fresh vibrant dish is found on almost every menu. "gado gado" meaning "mix mix".  This peanut sauce is so versatile too … Think satay/ spring roll dip/ noodle salads. 

Benefits: This is a nutrient-dense layered bowl of color and texture that ticks all the boxes for flavour, nutrients, and sustained energy, that’ll make you glow from the inside out. It can be mixed and matched and eaten over a few days. Have fun trying out the combinations below.


Serves 2-4


280g pack firm tofu

2 garlic cloves, crushed

2 tbsp soy sauce

2 tsp oyster sauce (optional)

1 tsp maple syrup

1 tsp sesame oil

2 hard boiled eggs  (cook for 10 mins then cool)

To blanche Choose 1-2:

200g green beans/ mange tout/ broccoli

Fresh Veg Choose 2-3:

1/2 lettuce/1/4 cabbage/ 6 cherry tomatoes/

8 radishes/ 1/2 cucumber/ 1 carrot

prawn crackers, to serve (optional)

Peanut dressing:

1 tbsp crunchy peanut butter (unsweetened)

2 garlic cloves

1 thumb size root ginger

1/2 fresh chilli/ pinch of chilli flakes

1 tbsp soy sauce

1 tsp maple syrup

200ml coconut milk

2 limes


  • First prep tofu by cutting into cubes and mixing with listed ingredients. Allow to marinade for a few mins, before roasting on a baking tray at 200C/ 392F for 20 mins.


  • Next Blanche Veg. Set a pan of water on the boil and once boiling, drop in handful of veg at a time. Wait till water returns to the boil, then with a slotted spoon, collect veg. Run under cold water to stop cooking and retain nutrients and vibrant colours.


  • Now prepare fresh veg. Slice lettuce/cabbage/ cucumber finely. Grate carrot. Slice tomatoes/radishes in half.


  • Finally for the dressing, add all ingredients to a saucepan and bring to the boil, turn down to simmer for a few minutes, then allow to cool.


  • Plate up in all elements a wide bowl, and drizzle with peanut dressing and a squeeze of lime

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