Chopped Salad with Herb Dressing

Don’t be put off by the long list of ingredients. This is a variation of Gado Gado – an Indonesian salad with steamed or blanched vegetables, usually served with a peanut dressing. Any combination of blanched veggies can be used and it’s a delicious and inexpensive way to use up what you have in the fridge. It’s delicious served with a light herb dressing.

Serves 2

Preparation time: 10 minutes

Cooking time: 5 minutes

Total Time: 15 minutes


  • 4 boiled eggs, and peeled
  • 1 small raw beetroot, grated or cut into matchsticks
  • 150g shredded white cabbage
  • 85g chickpeas, cooked and drained
  • 85g cherry or cocktail tomatoes, halved
  • 30g sprouted mung beans
  • 75g green beans, chopped, blanched and drained or mange tout
  • Handful flat leaf parsley(chopped)
  • 2 lemon wedges to serve
    For the dressing
  • 2 tablespoons garlic, finely chopped
  • 2 tablespoons ginger, finely grated
  • 2 tablespoons coriander leaves, finely chopped
  • 2 tablespoons flat leaf parsley, finely chopped
  • ½ small red onion, finely chopped
  • 4 tablespoons runny honey
  • 300ml olive oil
  • Juice and zest of 1 lemon
  • Salt and pepper


  1. Cook the eggs according to your liking, peel and quarter each egg.
  2. In each salad bowl, spread the cabbage in an even layer.
  3. On top of the cabbage, arrange in separate piles, chickpeas, cherry tomatoes, sprouted mung beans, beetroot, green beans and hard-boiled eggs. Top with lemon wedges and sprinkle with parsley. Serve immediately with the dressing on the side.
  4. To make the dressing: whisk all the ingredients together in a bowl to combine.