Begin by lightly steaming the mange tout and broccoli (or broccolini). You want them to be tender yet still have a bit of crunch to them. Once steamed, combine these vegetables with raw slices of red pepper, shredded white cabbage, and beansprouts. Evenly distribute this vibrant mix onto two plates, laying the foundation for your salad.

Next, take all the ingredients for the spicy peanut sauce—peanut butter, cashews, the zest and juice of a lime, grated ginger root, a grated garlic clove, a chopped red chilli, water, light soy sauce, and a pinch of sugar—and place them in a food processor. Blend everything until you achieve a smooth and creamy paste.

With the vegetable base ready, take the spicy peanut sauce and dab it over the plates of salad. The sauce should generously coat the vegetables, adding depth and richness. Then, as the final touch, place a peeled, boiled egg in the center of each plate. The egg serves as a creamy counterpoint to the crisp vegetables and bold sauce. Invite diners to puncture the yolk themselves, allowing it to ooze over the salad and mingle with the peanut dressing, completing this delightful culinary experience.