Warm Green Bean, Potato & Peanut Traybake Salad
This warm Gado Gado-style traybake salad is a total winner – tasty, crunchy and packed with all the good stuff protein, fibre, antioxidants, probiotics and omega 3. It’s colourful, easy to make and feels great to eat!
- Prep time
- 12 min
- Cook time
- 40 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- pack new potatoes
- 10 oz firm tofu
- pack green beans
- 5.5 oz bean sprouts
- 2 handfuls of peanuts
- 2 whole carrots
- handful of coriander
- 2 whole red chillies
- 1 pinch of sea salt
- drizzle of olive oil
Instructions
- 1
Preheat the oven to 180°C fan / 400°F. Tip the potatoes and tofu onto a large baking tray, add a toss pinch of salt and drizzle with olive oil. Roast for 20 minutes until the potatoes are just tender and golden.
- 2
To make the dressing, place all the dressing ingredients, along with 6 tablespoons of water, in a high-speed blender and blitz until smooth. Taste and adjust the seasoning as needed.
- 3
Once the timer is up, remove the tray from the oven, then add the green beans, beansprouts and peanuts. Return to the oven 10 minutes until everything is deliciously tender and golden.
- 4
Once the vegetables are cooked, stir through the carrots and half of the dressing. To serve, garnish with coriander, chilli, a pinch of flaky sea salt and the remaining dressing on the side.