PREPARATION

1. Preheat the oven to 220C.
2. Start by making the peanut sauce. Fry the finely chopped shallot and garlic in a tablespoon of oil (like sunflower oil) until soft. Then add peanut butter, lime juice, a bit of coconut milk, sambal manis and soy sauce and stir over a low heat until combined. Loosen the peanut sauce with water until you have the right consistency and taste if the seasoning is still on point. Add more sambal, soy sauce or lime juice if necessary. It’s important to keep stirring and when it is ready, turn of the heat.
3. Here comes the fun part, choose whatever veggies you like or what’s in season or use the ones listed above.
4. I mixed some bite size cubes of sweet potato with a heaped tbsp. of sambal manis and baked in a hot oven on 220C for about 25 minutes.
5. Meanwhile slice the tempeh in bitesize cubes and mix with soy sauce, garlic and maple syrup and fry in a frying pan with a splash of sunflower oil until caramelised and crispy. You can also leave it to marinate for 30-60 minutes, this will enhance the flavour!
6. Steam or shortly cook the green beans and prepare the rest of the vegetables.
7. Present all your veggies in a bowl, add a few spoons of the peanut sauce in the middle and scatter over some sesame seeds, peanuts and coriander.