Georgina Hayden has published a recipe for a quick and easy corn gado gado. This Indonesian salad is described as a favourite of Hayden's, offering a way to incorporate a variety of vegetables into meals.
The recipe, which serves four, has a preparation time of 10 minutes and a cooking time of 30 minutes. Ingredients include baby potatoes, large eggs, green beans, corn, and baby spinach, with a dressing made from peanut butter, soy sauce, coconut milk, and lime juice.
For individuals with peanut allergies, the dressing can be prepared using almond butter instead of peanut butter. Hayden suggests that the dish can be customised with additions such as tofu, tempeh, prawn crackers, or beansprouts.