While Indonesian gado gado is traditionally served with fried tofu or tempeh, my version throws in some chicken skewers for a satay-esque spin. Serve it family style so everyone can help themselves to a truly celebratory salad. Oh, and if there’s any left, you can keep the leftover sauce in the fridge for up to a week – it’s just as yum served with grilled meat or seafood, or tossed through noodles.
4 baby potatoes, cut into wedges
1 tsp vegetable oil
¼ tsp sea salt
200g (7 oz) green beans, trimmed
4 eggs, soft boiled, peeled, halved
2 cups finely shredded red cabbage
2 cups baby spinach
1 cup bean shoots
1 cucumber, sliced
750g (10.5 oz) chicken thigh fillets, cut into small chunks
1 tsp ground turmeric
½ tsp white pepper
1 tbsp fish sauce
1 tbsp vegetable oil
2 tbsp smooth peanut butter
¼ cup (2 fl oz) coconut milk
3 tbsp lime juice
1 tbsp fish sauce
1 garlic clove, roughly chopped
1 red chilli, finely chopped
1 tbsp finely shaved palm sugar (or white sugar)
Preheat the oven to 180C/350F. Place the potatoes onto a lined baking tray, then drizzle with the oil and season with salt. Roast for 45 minutes until soft and deep golden brown. Set aside to cool.
Meanwhile, to make the chicken skewers, place all ingredients In a medium-sized mixing bowl and mix well until meat is evenly coated. Thread chicken pieces onto soaked bamboo skewers, then transfer to a clean plate to marinate for 10 minutes while you make the sauce.
For the peanut sauce, place all of the ingredients in the bowl of a small food processor and blitz until very smooth. Place into a separate bowl or pouring jug and set aside.
Add the beans to a large saucepan of boiling water and cook for 2 minutes until tender. Use a small strainer to transfer beans to a large bowl of iced water to stop them cooking (this technique is called blanch and refresh). Once cooled down, remove from the iced water and set aside.
Preheat a chargrill plate or cast-iron skillet on the stove top over a medium-high heat. Drizzle with a little oil and fry off chicken skewers for about 5 minutes until you see some nice colour and caramelisation. Flip the skewers and cook on the other side for a further 5 minutes, or until chicken is fully cooked all the way through.
Peel and slice the eggs in half. Arrange the chicken skewers, eggs, potato, beans, cabbage, spinach, bean shoots and cucumber on a large platter. To serve, drizzle over the peanut sauce.