To prepare the sauce, throw all the ingredients into a food processor and blend until smooth, but still retaining a bit of texture. If it’s too thick, add a splash of water to loosen the mixture. Transfer to a bowl and set aside.
Bring a large pan of water to the boil and cook the potatoes for 12-15 minutes until tender. Add the broccoli, cabbage and green beans for the last five minutes. Drain thoroughly and rinse with cold water.
Meanwhile, cook the eggs in a pan of simmering water for 4-5 minutes for a slightly runny yolk, or around 6-7 minutes if you prefer a set egg. Run the eggs under cold water, then peel and quarter. Remove the seeds from the cucumber using a teaspoon and slice into half moons.
To assemble the salad, toss the cooked vegetables together with the beansprouts, radishes and cucumber. Divide the salad between 4 plates. Top each salad with the quartered eggs, chopped chilli and spring onions. Drizzle over the peanut sauce to serve.