Make Rukmini Iyer's vegetarian gado gado

Name: Make Rukmini Iyer's vegetarian gado gado
Prep time: 15 min
Total time: 1 h 15 min
Yield: Serves 2
Ingredients: 1kg Charlotte potatoes, halved2 tbsps olive oil1 tsp sea salt240g green beans300g beansproutsA handful of fresh coriander, to serveFor the dressing50g crunchy peanut butter80ml coconut milk30ml lime juice1½ tbsps soy sauce1 fresh red chilli, grated2.5cm ginger, grated

With crispy roast potatoes, a spicy peanut dressing and green veg, this vegan take on the Indonesian salad is an easy midweek treat – and it's a one-dish dinner you just put in the oven

David Loftus

Published: Monday 23rd July 2018

Vegetarian

Serves 2

Preparation time 15 mins

Cooking time 60 mins

Don't fancy cooking for hours? Don't like washing up? Just want to eat something delicious? Then you'll like Rukmini Iyer's debut cookbook, The Roasting Tin, which was packed with brilliant one-dish dinners. And good news for Iyer's veggie fans, as she's just published her second recipe book, The Green Roasting Tin, which focuses on vegetarian and vegan meals.

This gado gado is just one example from the book. Simple enough for a midweek dinner (and great leftovers), it's also one to whip out for guests, and it barely takes any effort to make. Your secret's safe with us...

Ingredients

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

For the dressing

50g crunchy peanut butter
80ml coconut milk
30ml lime juice
1½ tbsps soy sauce
1 fresh red chilli, grated
2.5cm ginger, grated

Method

Preheat the oven to 180°C fan/200°C/ gas 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 dressing consistency. Taste and adjust the seasoning as needed.
Once the potatoes have had 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.
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.

From The Green Roasting Tin by Rukmini Iyer; photography by David Loftus. Published by Square Peg. £16.99.