Ingredients
- 2 hardboiled eggs, cooled, peeled and cut in half
- 100g potatoes, quartered
- 40g green beans, trimmed
- 40g carrot, cut into thin sticks
- 40g bean sprouts
- 40g tomato, chopped into wedges
- 40g cucumber, sliced into circles
- 1/4 cup low-FODMAP satay sauce
Method
- Hard-boil the eggs, cooling and peeling. Cut in half lengthways.
- Cut the potatoes into similar-sized pieces then boil until cooked.
- Cut the pointy ends off the green beans.
- Cut the carrot into thin sticks.
- Rinse the bean sprouts.
- Then, blanch the beans, carrot and bean sprouts – load them all into a bowl and cover with boiling water, leave for 3 minutes, drain and rinse with cold water.
- Chop the tomato into wedges and slice the cucumber.
- Arrange the vegetables on a platter. Add boiled eggs and top with the satay sauce.
