Indonesian Warm Salad

Ingredients:

• Cos Lettuce – 8 outer leaves
• French Beans – 100 gms, lightly cooked
• Baby Carrots – 100 gms, lightly cooked
• New Potatoes – 250 gms, cooked until just tender
• Groundnut Oil – 1 tblsp
• Fresh Beansprouts – 125 gms
• Cucumber – 3 1/4 inch piece, deseeded and cut into 1 1/2 inch batons
• Eggs – 4, hard-boiled
• Small Onion – 1, sliced into rings

For the Sauce:

• Coconut Milk – 4 tblsp, canned, reduced-fat
• Peanut Butter – 3 tblsp, sugar-free and smooth
• Juice of 1/2 Lime
• Light Soy Sauce – 2 tsp
• Tabasco Sauce or any Chilli Sauce – a dash

Method:

1. Roughly tear the lettuce leaves, if large, and arrange on 4 individual serving plates.
2. Halve the beans and cut the carrots, as necessary, into batons.
3. Arrange these with the potatoes on the plates. Cut the potatoes into chunks if large.
4. Heat the oil in a non-stick frying pan over a high heat, add the beansprouts and stir-fry for 2 minutes until lightly cooked but still crisp.
5. Remove with a slotted spoon and sprinkle over the cooked vegetables with the cucumber.
6. Peel and quarter the eggs, then arrange on top of the salad.
7. Add the onion rings to the oil remaining in the frying pan and stir-fry over a high heat for 5 minutes, or until golden and crisp.
8. To make the sauce, combine all the ingredients in a bowl and pour over the salad.
9. Top with the onion rings and serve immediately.