Friday, August 22, 2014,1:31 PM by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Place the halved potatoes in a metal colander or steamer and set over a pan of gently boiling water. Cover the pan or steamer with a lid and cook the potatoes for 10 minutes.
  • Add the rest of the vegetables to the steamer and steam for a further 10 minutes until tender. Cool and arrange on a platter with the egg quarters and the watercress, if using.
  • Beat together all the sauce ingredients in a large mixing bowl until smooth. Drizzle a little over each salad then pour the rest into a small bowl and serve separately.


  • 250 grams new potatoes, halved
  • 3 carrots cut into sticks
  • 250 grams green beans
  • 1 small cauliflower, broken into florets
  • ¼ firm white cabbage, shredded
  • 300 grams bean or lentil sprouts
  • 6 eggs, hard-boiled and quartered
  • Bunch of watercress

For the sauce

  • 7 tablespoon crunchy peanut butter
  • 2 garlic clove, crushed
  • 3 tablespoon dark soy sauce
  • 2 tablespoon dry sherry
  • 3 teaspoon caster sugar
  • 2 tablespoon fresh lemon juice
  • 2 teaspoon anchovy essence

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