The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
½ tsp shichimi togarashi
-
15ml hot honey
- 1 unwaxed lime
-
230g black beans
- 1 shallot
-
1 tbsp white miso paste (Soya)
-
80g Kale (whole leaf)
- 1 tsp turmeric (use half)
-
30g smooth peanut butter (Peanuts, Nuts)
- 90g Tenderstem broccoli
- 1 garlic clove
- 4 baby potatoes
- 2 egg (Eggs)
Eggs, Peanuts, Soya
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 103Kcal | 465Kcal |
| 431kJ | 1945kJ | |
| Fat | 4.2g | 19g |
| of which saturates | 0.7g | 3.1g |
| Carbohydrates | 13g | 58g |
| of which sugars | 2.7g | 12g |
| Protein | 5.3g | 24g |
| Salt | 0.14g | 0.63g |
| Fibre | 3.3g | 15g |
Ingredients
Ingredients
-
0.5 tsp shichimi togarashi (use half)
- 1 shallot (use half)
- 1 garlic clove (use half)
-
15ml hot honey (use half)
-
1 tbsp white miso paste (use half) (Soya)
- 1 unwaxed lime (use half)
-
30g smooth peanut butter (use half) (Peanuts, Nuts)
-
230g black beans (use half)
- 2 egg (Eggs)
-
80g Kale (whole leaf) (use half)
- 90g Tenderstem broccoli (use half)
- 1 tsp turmeric (use a quarter)
- 4 baby potatoes
Eggs, Peanuts, Soya
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 102Kcal | 607Kcal |
| 428kJ | 2541kJ | |
| Fat | 4.0g | 24g |
| of which saturates | 0.7g | 4.3g |
| Carbohydrates | 12g | 74g |
| of which sugars | 2.3g | 14g |
| Protein | 5.4g | 32g |
| Salt | 0.14g | 0.83g |
| Fibre | 2.7g | 16g |
Gado Gado-style Bean Salad with Turmeric Roast Potato, Peanut Dressing & Fried Egg
This recipe is designed to be more nutrient dense, and packed into a smaller portion. Our take on the Indonesian salad Gado Gado is full of vibrant ingredients: think creamy black bean, leafy pan-fried kale, tumeric-spiced potatoes and nutty Tenderstem broccoli. A moreish dressing, made with smooth peanut butter, umami miso and sticky hot honey, brings irresistible flavour. Top with a perfectly fried egg and a sprinkle of shichimi togarashi to complete the feast.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a medium frying pan, a large bowl, a sieve, a measuring jug & a grater
Get started
- Trim and cut the broccoli into thirds. Quarter the potatoes. Add the potatoes to the lined baking tray with the half pack of turmeric, 1 tsp olive oil, salt and pepper. Roast for 15-20 mins / air fryer 15-17 mins
- After 15-20 mins / air fryer 15-17 mins, add the broccoli to the potato tray and roast for a further 10-15 mins / air fryer 5-7 mins, until the veg is soft and golden
Pickle the shallot & make the dressing
- Peel the shallot, keeping it whole, then thinly slice into rings. Halve the lime. Finely grate the garlic
- To the large bowl, add the shallot, the juice from half the lime and a pinch of salt. Toss to combine, then set aside to pickle
- In the measuring jug, combine the peanut butter with 40ml hot water (20ml for 1 person). Mix to form a smooth paste, then add the juice from the remaining lime, the hot honey, miso and garlic. Mix well and season to taste
Prep the rest
- Rinse the kale leaves, then strip from the stalks and cut into small bite-sized pieces. Drain and rinse the beans
- Heat the medium frying pan with 1/2 tsp olive oil on medium-high heat. Once hot, add the kale and cook for 1-2 mins, until golden. Season with salt and pepper. Add 1 tbsp water (1/2 tbsp water for 1 person) and steam for 2-3 mins, until soft. Add the kale to the shallot bowl, along with the beans
Fry the eggs & bring it together
- Reheat the medium frying pan with 1/2 tsp olive oil on medium-high heat. Once hot, crack in the eggs and cook for 3-4 mins, until the white has set, the yolk is runny and the bottom is crispy
- When ready, add the roast potato, broccoli and three-quarters of the peanut dressing to the kale bowl and toss to combine. Season to taste
Plate up
- Share the salad between plates, topped with the crispy fried egg. Drizzle with the remaining peanut dressing and sprinkle with the shichimi togarashi to finish
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