This is an Indonesian cooked vegetable salad with a slightly sweet and sour dressing, which can be eaten hot or cold although I prefer it cool as the flavours are more pronounced.

When I cooked this I was at the end of the week with little in the fridge, but the three things I had were exactly what go in this dish, with the addition of some sweetcorn which I thought would fit for this.

For one serving

For the paste

1/2 sweet onion – roughly chopped

1 large clove garlic

15 grams nuts – ideally candlenuts but otherwise macadamias or hazelnuts

1 small green chilli

1/2 teaspoon ground turmeric

1/2 teaspoon smooth mustard

1 teaspoon agave syrup / honey

1 tablespoon rice vinegar

1 tablespoon peanut oil

1 tablespoon Nam Pla fish sauce

100 ml water

Put all the above ingredients in a food processor and blend to a paste.

65 grams french or runner beans – cut into bite sized lengths

1 carrot – peeled and cut into julienne

few sprigs of broccoli or cauliflower

Fresh corn kernels from 1/2 a cob of corn – just slice them off – optional

Put the paste into a small saucepan and bring to a simmer, stirring regularly. Simmer for about 5 minutes.

Put the beans into the sauce adding a little extra water if needed so that they are covered. Simmer for a couple of minutes.

Add the carrots and corn and bring back to a simmer, again adding water as needed. Cook for about another 3 minutes.

Now add the cauliflower or broccoli and simmer for a couple more minutes until the broccoli is just cooked but still has bite.

Either eat as it it or leave to cool before serving.