Ingredients

3 large Potatoes boiled

Method

Peel potaotes and cut into slices. Wash bean sprouts, pinching off any brown tails. Pour boiling water over bean sprouts, then rinse under cold tap. Drain. String beans and cut in diagonal slices or bite-sized lengths and cook in lightly salted boiling water until just tender. Beans should still be crisp to bite. Scrub carrots and cut into thin strips, cook until tender. Drain. Slice cabbage, discarding tough centre stem. Blanch in boiling water for a minute or two, until tender but not limp. Drain and refresh under cold water. Score skin of cucumber with a fork and cut into very thin slices. Wash watercress and break into sprigs, discarding tough stalks. Chill until crisp.

Put watercress on a large platter and arrange the various vegetables in separate sections on top. Surround with slices of cucumber and put wedges of hard-boiled eggs in centre. Serve cold, accompanied by peanut sauce, which is spooned over individual servings.