225g small new potatoes, scrubbed
4 medium eggs
110g French beans, topped and tailed
1 large carrot, peeled
110g cucumber
170g cauliflower
55g fresh bean sprouts
1 small iceberg lettuce
salt and freshly ground black pepper

For the dressing:
110g crunchy peanut butter
3 tbsp sesame oil
1 medium-hot chilli, deseeded and chopped
1 clove of garlic, crushed
1 tbsp sweet chilli sauce
4-5 tbsp of warm vegetable stock
2 tsp soft light brown sugar
2 tsp dark soy sauce
1 tbsp lemon juice
1 tbsp sesame seeds, lightly toasted to garnish

Cook the potatoes in boiling salted water for 10-15 min until tender, then drain. Cut into thick slices. Hard boil the eggs, leave to cool. Put the peanut butter for the dressing into a small bowl set over a pan of simmering water to warm through.
Halve the beans. Cut the carrot and the cucumber into similar-sized matchsticks and break the cauliflower into very small florets. Drop the beans, carrot and cauliflower into boiling salted water, bring back to boil and cook for 1 min or until just cooked but still crunchy. Drain and refresh under cold running water. Leave to drain on kitchen paper. Peel the eggs and cut into quarters. Gently mix together the potatoes, beans, carrots, cauliflower, cucumber and bean sprouts and season with salt and pepper.
Heat the sesame oil in a small pan, add the chilli and fry for a few seconds. Beat this into the peanut butter with garlic, sweet chilli sauce, stock, sugar, soy sauce and lemon juice to make a smooth
dressing. Drizzle the dressing over the salad, sprinkle over the sesame seeds and serve while the dressing is still warm on a bedof lettuce. ENJOY!