A warm Indonesian salad with peanut dressing.

DRESSING
1 large onion, finely chopped
1 teaspoon ginger root, finely chopped
1 teaspoon cumin
3 tablespoons olive oil
1 cup peanut paste (or chunky peanut butter)
1 cup water or coconut cream
1/4 cup shoyu
2 tablespoons honey
2/3 cup white wine or brown rice vinegar

SALAD
1/2 lettuce, shredded
2 cups steamed vegetables (broccoli, cauliflower, capsicum, peppers, carrots)
2 potatoes, steamed whole & sliced (still warm)
1 cup bean sprouts
1 cup water chestnuts (optional)
1 cup baby corn (optional)
20 grams Pacific Harvest Karengo fronds

Saute onion & ginger in oil for 10 minutes. Add cumin, peanut paste, water & shoyu. Cook for 10 minutes adding more water if required. Remove from heat, add vinegar and honey, and pour over salad while still hot.

SALAD
Soak the Karengo in boiling water for 10 minutes and drain.
Assemble the salad ingredients in a bowl in the order listed, adding the karengo last.

Pour the sauce over the salad and serve warm.