Total: 25 Min. | Active: 25 Min.
vegetarian, lactose-free
Nutritional value / people: 444 kcal
, Fat: 33 g
, Carbohydrate: 18 g
, Protein: 16 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To cook the vegetables

300 g broccoli, cut into florets
200 g beans
2 carrots, halved lengthwise, sliced
salted water, boiling


2 spring onions incl. green parts, cut into rings
½ cucumber, sliced
2 hard-boiled eggs, quartered
20 g garden cress

Peanut sauce

2 dl coconut milk
1 ½ tbsp lime juice
100 g salted peanuts
1 shallot, chopped
1 garlic clove, chopped
1 cm ginger, chopped
2 tbsp peanut oil
2 tbsp tamarind paste
1 tbsp soy sauce
1 tsp cane sugar
1 tsp sambal oelek
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How it's done

To cook the vegetables

Cook the vegetables one after the other in salted water until just soft, remove from the pan, drain and arrange on a platter.


Top with the spring onions, cucumber, eggs and cress.

Peanut sauce

Puree the coconut milk with all the remaining ingredients, bring to the boil, allow to cool a little, serve with the vegetables.

Good to know
Serve with: Prawn crackers

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