Gado Gado Salad

 For the salad:
4 eggs
1 iceberg lettuce finely shredded
2 carrots, peeled and cut into fine shavings
Half a cucumber, peeled and cut into matchsticks 
For the dressing:
4 tbsp crunchy peanut butter
Juice of a lime1 dessertspoon honey 
1 tbsp soy sauce
1/2 a tsp minced chilli 

Place the eggs into cold water and bring to the boil. Cook for 10 . then plunge into cold water to cool. Shell the eggs and cut each in half lengthways. Place the salad ingredients in a bowl. Put all the dressing ingredients in a pan and heat gently, stirring until they all combine. Drizzle over the salad and serve immediately.