Salad:

200g diced roasted sweet potato

200g diced pan fried tofu

200g tinned butter beans

75g shredded carrot

75g cucumber, seeded and sliced

Juice of ½ lime

15g chopped coriander

50g crushed roasted peanuts

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Dressing:

150g Satay Paste

150g coconut milk

1. For dressing, heat Satay Paste with coconut milk in a pan until sauce thickens.

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2. Assemble ingredients on a plate. Drizzle with peanut sauce and lime juice.

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3. Garnish with coriander and crushed peanuts; serve.