Indonesian Gado Gado Salad

Indonesian Gado Gado Salad

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, October 13, 2019.
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Ingredients

Lemongrass Pumpkin

  • 400g diced pumpkin
  • 1 pack lemongrass paste

Gado Gado Salad

  • 4 eggs
  • 1 pack slaw
  • 2 radishes, thinly sliced
  • 1 Lebanese cucumber, thinly sliced
  • 1/2 pack cherry tomatoes, halved
  • 1 tsp soy sauce
  • 1 tsp vinegar
  • 1 tsp olive oil

To Serve

  • 1 pack peanut sauce
  • 1 pack peanuts
  • 1 pack crispy shallots
  • 1/2 bunch coriander
  • 1 lime, cut into wedges

Steps

  1. Preheat oven to 220°C. Bring a pot of water to the boil. Roast pumpkin. Toss pumpkin and lemongrass paste with 1 Tbsp water and a drizzle of oil on a lined oven tray. Season and roast for about 20 minutes, until golden and tender.
  2. Cook eggs. Cook eggs in pot of boiling water for 8 minutes for medium, or 10 minutes for hard. Drain and refresh under cold running water before peeling.
  3. Prep remaining salad ingredients & lime. In a bowl, toss remaining gado gado salad ingredients. Season to taste. Slice eggs in half.
  4. Serve peanut sauce topped with gado gado salad, pumpkin, eggs, peanuts, crispy shallots and coriander. Squeeze over lime to finish.

Nutritional Information

Energy 2545 kj
608 kcal
Protein 27.0g
Carbohydrate 34.3g
Fat 39.1g