Gado gado

This recipe was shared on the Growers' Sheet 3rd September 2021. The original source cited is The Green Roasting Tin by Rukmini Iyer.

Serves 2

Vegetarian, vegan, dairy free, gluten free

Ingredients

750g potatoes

2-3 tbsp olive oil

1 tsp salt

240g green beans

300g bean sprouts (we subbed for a tin of chickpeas, drained & rinsed)

coriander leaves, to serve


For the dressing:

50g peanut butter

80ml coconut milk

2 tbsp lime or lemon juice

1 1/2 tbsp soya sauce

1/2 fresh red chilli, finely chopped

1 inch fresh ginger, grated

Directions

  1. Put 2 tbsp oil in a large roasting tin, and put that in an oven set to 180C to heat up.

  2. Scrub or peel the potatoes and cut into 1 inch chunks.

  3. Once the oil is hot, add the potatoes and salt to the roasting tin, mix well to coat with oil, and roast for 40-50 minutes. You might want to turn them over half way through.

  4. Meanwhile, put all the ingredients for the dressing in a mini blender and process until sauce-like.

  5. Top and tail the beans and cut the long ones in half.

  6. Once the potatoes are golden, add the green beans and bean sprouts (or in our case, chickpeas), and roast for another 15-20 minutes.

  7. Mix with the dressing, scatter with coriander, and serve.

Variations

  • You could add an onion, cut into wedges, after about 30 minutes.

  • You could serve with a couple of boiled eggs, quartered.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)