Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil and sprinkle over half the Indonesian style spice mix. Season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Halve the baby plum tomatoes.

In a large bowl, add the rice vinegar, sugar (see pantry for amount) and a pinch of salt.

Add the carrot ribbons and tomatoes, toss to coat, then set aside to pickle.

Next, trim the green beans, then cut into thirds.

Peel and grate the garlic (or use a garlic press). 

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the cabbage and garlic, then turn the heat down to medium and cook for 1 min.

Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 3-4 mins. Remove the pan from the heat and set aside.

Heat a drizzle of oil in a small saucepan on medium-high heat.

Add the remaining Indonesian style spice mix and peanut butter. Stir-fry until fragrant and softened, 1 min.

Stir in the coconut milk, ketjap manis and salt (see pantry for amount). Bring to the boil and simmer until thickened, 2-3 mins. Season with salt and pepper. 

Once thickened, remove from the heat.

When everything's ready, add the roasted potatoes, charred veg and olive oil for the dressing (see pantry for amount) to the pickled carrot and tomato bowl. Toss to combine.

Share the salad between your plates. 

Drizzle over half the peanut sauce. Serve the remaining peanut sauce in a jug for people to help themselves.