I am still making large, nourishing and vibrant salads, with gado gado being one of my favourites. It is a well-loved Indonesian salad, and something I devoured almost daily when we travelled around the islands many moons ago. It is also an excellent way of eating an abundance of veg, and can be made to suit your taste. If I was going all out, I’d add tofu or tempeh, some prawn crackers and beansprouts, but feel free to make the bowl as you wish, with whatever you have to hand – have a play.
