Satay Salad Bowl

Step 1
Cook the potato in a saucepan of boiling salted water until tender. Remove using a slotted spoon and set aside to cool.

Step 2
Add the crunchy vegetables to the boiling water and blanch for 1 minute. Drain and refresh under cold running water and shake dry. Set aside to cool completely.

Step 3
If using tofu, season it with salt and pepper, heat oil in a frying pan over medium-high heat and sauté the tofu in batches for 2-3 minutes, until crispy on all sides.

Step 4
Drain on a plate lined with paper towel and allow to cool to room temperature.

Step 5
Slice the potato and place it in a serving bowl with the cucumber, egg and tofu, chicken, fish or pork.

Step 6
Season with salt and pepper.

Step 7
Pour over the satay sauce, garnish with toasted peanuts and coriander and serve.

Miso Satay Sauce
Step 8
Place the onion in a food processor along with the roughly chopped garlic clove, grated ginger, red chillies, ¼ teaspoon, ground turmeric and 2 teaspoons ground coriander. Blitz until very finely chopped.

Step 9
Heat 2 tablespoons neutral oil in a frying pan over medium heat and sauté the spice paste for 5 minutes – you want it to be softened and cooked but not browned.

Step 10
Remove from the heat and add miso paste, soy sauce, brown sugar, freshly squeezed lime juice and crunchy peanut butter. Set the pan over low heat, stirring well to make a paste.

Step 11
Add ½ cup (125 ml) water and simmer and stir until the paste thickens. You may need to gradually add up to another ½ cup (125 ml) water to achieve a sauce-like consistency.

Step 12
Use warm or leave to cool and store in the fridge in an airtight container for up to 1 week.