Indonesian Salad With Peanut Dressing

From my Indonesian friend... she says you can use any vegetables that you have. What makes it special are the eggs and the dressing.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 8  ounces new potatoes, scubbed
• 1  large carrot, peeled and cut into matchsticks
• 4  ounces  French beans, trimmed
• 8  ounces  tiny cauliflower florets
• 4  ounces cucumbers, cut into matchsticks
• 3  ounces fresh bean sprouts
• 3  medium eggs, hardboiled and quartered

• For the Dressing

• 2  tablespoons  sesame oil
• 1  garlic clove, peeled and crushed
• 1  red chile, deseeded and finely chopped
• 5  ounces crunchy peanut butter
• 6  tablespoons  hot  vegetable stock
• 2  teaspoons  soft light brown sugar
• 2  teaspoons dark soy sauce
• 1  tablespoon lime juice

Directions

1. Cook the potatoes in a saucepan of boiling water for 15-20 minutes until tender. Remove with a slotted spoon and thickly slice into a large bowl. Keep the saucepan of water boiling.
2. Add the carrot, French beans and cauliflower to the water, return to the boil and cook for 2 minutes or just until tender. Drain and refresh under cold running water, then drain well. Add to the potatoes with the cucumber and bean sprouts.
3. To make the dressing, gently heat the sesame oil in a small saucepan. Add the garlic and cilli and cook for a few secnds, then remove from the heat. Stir in the peanut butter. Stir in the stock a little at a time. Add the remaining ingredients and mis together to make a thick creamy dressing.
4. Divid the vegetables between 4 plates and arrange the eggs on top. Drizzle the dressing over the salad and serve immediately.