Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 50 grams | Beansprouts |
| 100 grams | French beans steamed until tender |
| 100 grams | Small new potatoes boiled in their skins and quartered |
| 100 grams | Courgettes; sliced and steamed until just tender |
| 50 grams | Chinese leaf; shredded |
| 1 small | Crisp lettuce; shredded |
| 1 \N | Hard-boiled egg, quartered |
| 1 \N | Cm. Fresh root ginger |
| 1 \N | Garlic clove; crushed |
| ½ \N | Fresh chilli; seed removed |
| ½ small | Onion; chopped |
| 2 tablespoons | Sesame oil |
| 100 grams | Dry-roasted peanuts; ground |
| \N \N | Salt |
| ½ \N | Lemon; juiced |
| 150 millilitres | Coconut milk |
FOR THE DRESSING
Mix all the prepared salad ingredients together in a salad bowl.
To make the dressing, mince the ginger, garlic, chilli and onion in the blender, and then stir in the rest of the ingredients. Simmer until the sauce is thick. Cool, then dress the salad with the mixture.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias