Gado-gado with quinoa, red potatoes, bean sprouts, peanut sauce and fermented chili

Bring two medium pots of salted water to the boil.

Combine the soy sauce with a good pinch of brown sugar and mix well. Slice the tempeh into 1 cm cubes and pour over the soy sugar mix.

Preheat oven to 180 degrees Celsius.

Cook the quinoa in one pot for about 15 mins until sprouted and tender.

In other pot, cook the potatoes for about 15 -20 minutes. They should be fully cooked. Strain both once ready.

Very thinly slice the cabbage and place in a bowl. Add a pinch of salt and a splash of vinegar, massage to soften the cabbage.

Wash the coriander finely, chop the stalk, then add to the cabbage and combine.

Roughly chop the remaining coriander.

Lay the tempeh on a lined baking tray and roast for 10 to 12 minutes, until just starting to crisp up.

Peel the carrot and cut into thirds. Cut the carrot into matchsticks, or as thin as you can.

Peel and thinly slice the red onion.

Once the potatoes are cooked, allow them to cool slightly, then slice in halves or quarters. Sprinkle with a little salt.

Place the cooked quinoa in the bottom of a bowl. Arrange the carrot, red onion, cabbage, bean sprouts, tempeh and potatoes around the outside.

Drizzle over with peanut sauce and garnish by sprinkling over with coriander. Serve with as little (or as much) of the sambal as you want.