Midlife recipes

Indonesian Egg Salad

Indonesian Egg Salad

This is a fresh and vibrant Asian salad with a spicy peanut sauce. Like beans, peanuts are little powerhouses of nutrition, packed with protein, fibre, healthy fats, vitamins and minerals. They also contain phyto-oestrogens that can help with hormone balance. 

Serves 4

3 tbsp crunchy peanut butter  
2 tsp soy sauce
2 tsp brown sugar
1 clove of garlic, peeled and finely chopped
1 thumb-sized piece of fresh root ginger, peeled and grated
Juice of a lime
Pinch of chilli flakes (to taste)
1 large carrot, peeled and cut into thin batons
100g beansprouts
100g trimmed green beans, cut into 3cm-long pieces
100g mange tout or sugar snap peas
100g baby sweetcorn, halved
1 small white cabbage, thinly sliced
1 head bok choy, sliced
3 eggs, whisked with a splash of water
2 spring onions, finely sliced
1 red chilli, deseeded and finely sliced
A handful of baby coriander leaves
A handful of unsalted peanuts
Lime wedges

To make the peanut sauce, place all the peanut butter, soy sauce, sugar, garlic, ginger, lime and chilli flakes in a bowl. Add 100ml of boiling water slowly, combining with a fork until everything is well mixed. The sauce should be runny enough to pour.

Bring a large pan of water to the boil. Blanch the vegetables (except the spring onion) for a minute, drain and set aside.

Season the whisked eggs. Heat a large frying pan and drizzle in a little olive oil. Pour in the eggs and make an omelette. Remove from the pan and place on a board, roll up the omelette and shred into thin strips.

Arrange the vegetables on a serving dish, drizzle with peanut sauce, top with the strips of omelette and the sliced spring onion, chilli, coriander and peanuts. Serve with the lime wedges.

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