200 g green beans trimmed
1 lebanese cucumber
1 carrot peeled
2 baby cos lettuce
6 medium-boiled eggs halved
165 ml can light coconut milk
250 ml can satay sauce
½ bunch green spring onions julienned to serve
2 fresh red chillies sliced to serve
1 cup bean sprouts to serve
- Place beans in a heatproof bowl and cover with boiling water. Stand for 3 minutes. Drain. Cut Lebanese cucumber and carrot into long matchsticks.
- Arrange cos on four serving plates. Divide beans, cucumber, carrot and eggs over top.
- Whisk milk into sauce, and drizzle over salad. Top with spring onion, chilli and sprouts.