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Easy Satay Pork & Cauliflower Salad

Easy Satay Pork & Cauliflower Salad

Easy Satay Pork & Cauliflower Salad

with Crushed Peanuts

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If you're looking for a meal full of flavour but with the carbs in check, then look no further. We've paired satay coconut pork with a bright salad, with cauliflower taking the lead. Don't forget the crushed peanuts for some extra crunch!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

•Over 30g protein

•Easy Prep

Allergens:

Jordnødder

•Gluten

•Soja

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

1

carrot

1

potato

1 packet

pork strips

1 packet

ginger paste

1 tin

coconut milk

1 packet

peanut butter

1 bag

baby spinach leaves

1 packet

crushed peanuts

1 sachet

Southeast Asian Spice Blend

Not included in your delivery

olive oil

½ tbs

soy sauce

1 drizzle

rice wine vinegar

Nutritional Values

Energy (kJ)2030 kJ

Fat35.7 g

of which saturates18.2 g

Carbohydrate30.2 g

of which sugars13.7 g

Dietary Fibre11.6 g

Protein39.7 g

Sodium1157 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. Chop cauliflower into small florets. Cut carrot and potato into bite-sized chunks. • Place cauliflower, carrot and potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Set aside to cool.

2

• When veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook pork strips, tossing, in batches, until golden, 2-3 minutes. Transfer to a plate.

3

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook ginger paste until fragrant, 1 minute. • Add coconut milk, peanut butter, Southeast Asian spice blend, the soy sauce and a splash of water, stirring until combined, 1-2 minutes. • Return pork strips to pan, tossing to coat.

4

• When roast veggies have cooled a little, add baby spinach leaves and a drizzle of the vinegar to oven tray and gently toss to combine. Season to taste. • Divide roast cauliflower salad and coconut satay pork between bowls. • Sprinkle over crushed peanuts to serve. Enjoy!

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