Egg Aloo Salad with Spicy Moongfali Sauce

    35 mins

    Hard-boiled eggs and crisp, steamed vegetables are great partners in a warm salad drizzled with a creamy peanut sauce. Quick and delicious!

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    Serves: 4 

    • 750g washed potatoes
    • 2 large carrots, peeled and cut into matchsticks
    • 125g fine French beans, cut into 2.5cm lengths
    • 1 small cauliflower, divided into small florets
    • 6 eggs, at room temperature
    • 1 tbsp sunflower/veg oil
    • 1 garlic clove, crushed
    • 2.5cm piece fresh ginger, peeled and grated
    • 1/4 tsp crushed chilli flakes
    • 1 tbsp lime juice
    • 1 tsp sugar
    • 4 tbsp crunchy peanut butter
    • 1 tbsp olive oil
    • 1 tsp red wine vinegar

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Cook the vegetables: Put the potatoes into a large pan of boiling water that has a steamer on top. Cook for 10-12 minutes or until they are just tender. Put the carrots, beans and cauliflower into the steamer and cook for the last 8 minutes of the cooking time.
    2. Hard-boil the eggs: While the vegetables are cooking, add the eggs to a pan of boiling water and cook for 8 minutes. Drain the eggs and put them into a bowl of cold water to cool.
    3. Make the peanut sauce: While the vegetables and eggs are cooking, heat the sunflower oil in a small pan and cook the garlic, ginger and crushed chilli flakes for 1 minute. Add the lime juice, sugar, peanut butter and 8 tbsp water from the potatoes. Heat until steaming, stirring to mix everything together.
    4. Assemble the salad: Drain the potatoes and return to the pan. Add the steamed vegetables. Drizzle the olive oil and vinegar over all the vegetables and gently toss to coat lightly. Cover the pan with a lid to keep the vegetables warm. Peel the eggs and cut them into quarters lengthways. Tip the vegetables into a warmed serving dish and arrange the quartered hard-boiled eggs on top. Drizzle over the hot peanut sauce and serve at once.

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