1.Soak 12 bamboo skewers in cold water (to prevent them from burning). Meanwhile, to make the satay sauce, combine the peanut butter, soy sauce, honey, vinegar, garlic, scallion, coconut milk and chili sauce in a blender or food processor. Blend or process to make a thick, almost smooth mixture.

2.Preheat a medium grill pan or barbecue. Cut the tofu and eggplant into 2.5 cm cubes. Cut the red onion into chunks about the same size.

3.Cut the cucumber into thin sticks about 5 cm long. Arrange the bean sprouts, cucumber sticks and corn on a large platter and scatter the peanuts over the top. Set aside while you cook the tofu and vegetable skewers.

4.Thread the tofu, eggplant and onion onto the soaked skewers, spacing the pieces slightly apart. Place on a ridged grill or barbecue grate. Brush with some of the satay sauce, then grill for 10–12 minutes, turning the skewers frequently and brushing with the satay sauce. Gently heat the remaining satay sauce in a small pot or in a dish in the microwave until warm.

5.Set the skewers on top of the salad, spoon the remaining satay sauce over the top and serve.

Cook’s tip• Tofu comes in many forms. The best variety to use for this recipe is the organic, naturally smoked tofu, found in coolers in health-food stores and some supermarkets. Variation• In the salad, replace half the bean sprouts with thin green beans, trimmed and steamed or blanched in boiling water for 3 minutes.

Serves 4

Preparation time 40 minutes

Cooking time 15 minutes

Each serving

25 g protein • 22 g fat of which 3.5 g saturates • 14 g carbohydrate • 9 g fibre • 373 Calories