for 4 person

To cook the vegetables

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

Topping

2	spring onion incl. green part, cut into rings
½	cucumber, sliced
2	hard-boiled egg, 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

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.

Topping

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.

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