Easy Gado Gado

A fresh and delicious Indonesian salad of raw and cooked vegetables drizzled with a zingy, spicy peanut sauce and topped with an egg. Yum!

I've used Jamie Oliver's recipe for the sauce here.



For the roasted vegetables -

  • 2 yellow peppers, stalk removed and each half cut into 6 chunks
  • 1 red pepper, stalk removed and each half cut into 6 chunks
  • 2 onions, skin removed and each half cut into 6 or 8 chunks
  • 2 medium aubergines, cut into chunky cubes
  • 3 courgettes, cut into chunky cubes
  • 2 cloves garlic, finely chopped
  • 4 tablespoons olive oil
  • salt and pepper
  • 250g (9oz) cherry tomatoes

For the quinoa -

  • 300g (11 oz) quinoa
  • 3 teaspoons vegetable stock powder

For the hard boiled eggs -

  • 4 eggs

For the crunchy salad -

  • 4 small handfuls of beansprouts
  • 6 radish, finely sliced
  • 6 spring onions, finely sliced
  • a small bunch of coriander

For the gado gado sauce -

  • 1 clove of garlic
  • 50g (2 oz) brown sugar
  • 120g (4½ oz) crunchy peanut butter
  • 12 fresh red chillies (adjust to taste)
  • 2 limes, juice of
  • 2 teaspoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon tamarind paste


  1. First, roast the vegetables. Preheat the oven to 220°C/200°C Fan/425°F (gas mark 7).
  2. Combine the prepared peppers, onions, aubergines and courgettes in a large roasting tin. Sprinkle over the chopped garlic, drizzle with the olive oil and season with salt and pepper. Toss everything around so that all the vegetables have a light coating of oil. Now roast in the oven.
  3. After 15 minutes, give everything a gentle stir and return to the oven. After a further 7 minutes add the cherry tomatoes and return to the oven for a further 3 minutes (or until the tomatoes have started to burst and all the other vegetables are cooked through and golden). Check the seasoning and allow the vegetables to cool.
  4. While the vegetables are cooking, you can get on with cooking the quinoa. Rinse the quinoa under the tap and add it to a medium saucepan with the vegetable stock powder. Cover with boiling water and cook according to the packet instructions. Drain and allow to cool.
  5. You can also use this time to boil your eggs. Place your eggs in a small saucepan and cover with cold water. Bring the water up to boiling point then turn to a simmer and put a timer on for 7 minutes. As soon as they are cooked drain off the hot water and cool them rapidly under cold running water (or take a look at this Quick Tip)
  6. To prepare the sauce, add all the ingredients to a medium plastic jug and blitz with a stick blender until smooth. Taste to check that you like the balance of flavours and adjust if necessary.
  7. To construct the salad, serve some quinoa topped with roasted vegetables, crunchy salad, hard boiled eggs (cut into quarters) and a drizzle of the gado gado sauce.


My top tip here would be to prepare all the parts beforehand and then put it together when you're ready to serve.

Keywords: salad, healthy, summer