Olly Smith served up a tasty Indonesian style gado gado salad with Pedro Ximénez sherry and peanut sauce on Saturday Kitchen.

The ingredients for the salad: 2 free-range eggs, 4–5 small salad potatoes, quartered, 100g fine green beans, sesame oil, for frying, 100g firm tofu, cubed, 1 Little Gem lettuce, chopped, 100g cucumber, sliced into batons and 100g fresh beansprouts.

For the sauce: 2 tbsp crunchy peanut butter, 1 tsp shrimp paste, 1 tbsp fish sauce, 1 tbsp soft brown sugar, 1 garlic clove, crushed, 3 tbsp Pedro Ximénez sherry, ½ tsp dried chilli flakes, 1 lime, juice only and 150ml coconut milk.

To serve: 25g shop-bought crispy onions, 2 tbsp fresh coriander, finely chopped, 10 prawn crackers, crushed and shop-bought red chilli sambal.

See more Indonesian food recipes in the book titled: Easy Indonesian Cookbook available from Amazon now.