This is a delish dish from Lee Holme’s fabulous book of healthy recipes, Supercharged Food – Eat Yourself Beautiful.

We have spent a lot of time in Ubud Bali and this was one of favourite dishes, I was so please to stuble on this nutrition boosted version. Such a versatile salad, serve as a starter, main or even tumble into a lunchbox for work. It can be served warm or chilled. This recipe can be adapted using any vegetables you like. Some people serve it with tempeh (pretty much always) or tofu and also topped with crushed peanuts or crunchy garlic. Just have fun with it. There are no strict rules with Gado Gado. I’ve cooked this numerous times for yogis and my family, I often deconstuct it serving each thing separately, which allows people to create there own meal. Double the dressing its fabulous over any stem veg.

Ingredients

1/2 head of Chinese cabbage (wong bok), shredded

1 bunch bok choy (pak choy), roughly chopped

250 g (9 oz) green or snake beans, cut into 4 cm (11/2 inch) lengths

115 g (4 oz/1 cup) bean sprouts 4 organic boiled eggs, peeled and halved crisp-fried garlic, to serve (optional)

1 handful of chopped nuts, such as almonds, peanuts or raw cashew nuts, to serve (optional)

Gado Gado Dressing

1 small garlic clove, minced

2–3 cm (3/4-11/4 inch) piece of ginger, peeled and grated

2 tablespoons apple cider vinegar

2 tablespoons additive-free coconut milk

3 tablespoons almond or peanut butter

2 tablespoons wheat-free tamari

1/2 teaspoon sesame oil

2 tablespoons freshly squeezed lemon juice

5 drops stevia liquid

Celtic sea salt and freshly ground black pepper

Method

Steam the vegetables over a saucepan of simmering water for 6 minutes or until they are tender.

Meanwhile, to make the dressing, place all the ingredients in a bowl and whisk until well combined. Season with salt and freshly ground black pepper.

Transfer the vegetables to a serving bowl and coat with the dressing, tossing well to combine. Top with the sprouts and eggs, sprinkle over the crispy garlic and chopped nuts,  if using, and serve.

Such beautiful flavours all coming together with a spicy Harissa pretty different for tomato based ones I'm used to....a perfect delivery of nourishment and flavour even my kids liked it, minus the Harissa. Also a great way to use up Zucchini, if you've ever grown it you'll know that you begin to get creative in an attempt to use up this fabulously producing plant, if you haven't grown it grow it, it's very forgiving and dead easy to grow....might write a few a gardening tips over the next few months it's so rewarding, saves money, you know where your food comes from and whats used on it and reduces your carbon footprint, it's a win win oh and not to mention it counts asexercise and is beneficial to your mental health...anyways back to the recipe it's a winner

Roasted Vegetables & Quinoa Salad with Harissa Marinade

2 Zucchini, cut into 2.5cm pieces
2 Red Capsicums, deseeded and cut into 2.5cm chunks
300g Cherry tomatoes, any big ones cut in half
1 Red Onion
5 Tbsp extra virgin Olive oil
Sea Salt
4 Cups cooked and cooled Quinoa (see notes)
1/3 to 1/2 cup Harissa marinade
1 cup chopped Parsley or Coriander
140g goats milk fetta, crumbled (I had Danish and it worked well)

Preheat oven 200 Degrees

Line 2 baking trays
Mix Zucchini, Capsicum and Toms in a bowl with 3 Tbsp of the olive oil
Divide Vegies between trays, roast for 25 mins turning trays after 10mins or so, remove and set aside
Warm remaining Olive oil in a frying pan, add red Onion and saute for 5 mins, lower heat a little and cook for another 15mins longer, stirring every few mins, remove when nice and caramelised. Remove and set aside
You can mix all the ingredients together very gently and then top with the fetta and greens or you can, as pictured place Quinoa onto a large serving platter and arrange vegies on top and then garnish with Fetta and Greens

Cooking Quinoa

This makes approx 4 cups

170g/ 1 Cup Quinoa
250ml/1 cup filtered water, plus more for soaking
pinch sea salt

Wash and soak Quinoa in at least 750ml/3 cups water for 8 to 24 hrs. Drain and rinse. Quinoa contains a number of anti nutrients which means soaking is pretty important to make sure it is easily digestible and not irritating for those with gut issues (like most of us)
Place in a saucepan and add water and salt
Bring to the boil over high heat, reduce heat to low and cover and cook for 15mins or until all the water is absorbed.
Remove from heat and set aside covered, for 5 to 10mins before fluffing with a fork and serving.
I have cooked my Quinoa in stock for extra flavour and nutrition.