1. Allow the potatoes to cool but don’t refrigerate. Peel and cut into 1 cm slices
2. Cut the carrots into batons that match the beans in size.
3. Cut the cauliflower into small florets
4. Cut the cabbage into fine long threads
5. Prepare the beansprouts according to packet instructions and rinse well
6. Quarter the hardboiled eggs
7. Slice the cucumber crossways.
8. You are now going to separately cook the vegetables. Have containers ready to hold the cooked vegetables.
9. Bring 2 litres water to a rolling boil in a medium pan. Add 1 tsp salt, then the green beans and carrots. Boil rapidly for 3 mins, then sieve and drain, reserving the water.

10. Rinse the veg under cold running water and put on a plate.

11. Return the water to the pan and bring to a boil.Add the cauliflower and boil rapidly for two minutes. Sieve, drain and refresh under cold water, then set aside on a separate plate.

12. Cook the cabbage and beansprouts in the same way, boiling the cabbage for 1 minute and the beansprouts for 30 seconds. Squeeze any excess water then separate the strands before putting them on another plate.

13. Arrange the vegetables and hard boiled eggs  side by side on individual plates.

14. Just before serving pour over the peanut dressing.