Easy Satay Pork & Cauliflower Salad

Name: Easy Satay Pork & Cauliflower Salad with Crushed Peanuts
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Baby Spinach Leaves; 1 packet Crushed Peanuts; 1 Potato; 1 packet Peanut Butter; 250 g Pork Strips; 1 packet Ginger Paste; 1 Cauliflower; 1 packet Coconut Milk; 1 sachet Southeast Asian Spice Blend; 1 Carrot

with Crushed Peanuts

4.2

(522)

Get up to $230 off

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.

Allergens:

Peanuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)

1

Potato

1 packet

Peanut Butter

(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Sesame.)

250 g

Pork Strips

1 packet

Ginger Paste

1

Cauliflower

1 packet

Coconut Milk

1 sachet

Southeast Asian Spice Blend

1

Carrot

Nutritional Values

Calories603 kcal

Energy (kJ)2520 kJ

Fat37.5 g

of which saturates19.4 g

Carbohydrate26.7 g

of which sugars11.5 g

Dietary Fibre9.6 g

Protein39.9 g

Sodium853 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

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!