Asian Style Peanut and Sweet Potato Salad
with Cucumber, Garlic Croutons and Carrot Ribbons
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Sweet Potato
1 unit(s)
Garlic Clove
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
1 unit(s)
Carrot
40 grams
Salted Peanuts
(Contains Peanut May contain Nuts, Sesame)
1 unit(s)
Lime
1 unit(s)
Cucumber
(May contain Celery)
60 grams
Peanut Butter
(Contains Peanut May contain Nuts)
30 grams
Honey
15 grams
Sambal Paste
50 grams
Baby Leaf Mix
Not included in your delivery
1 tbsp
Olive Oil for the Garlic Bread
2 tbsp
Boiled Water for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potato into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Halve the ciabatta. Spread over the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).
Cut the ciabatta halves into roughly 2cm chunks.
Pop the ciabatta onto a medium baking tray in a single layer. Season with salt and pepper, then toss to coat well.
Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.
Meanwhile, boil a half-full kettle.
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
Crush the peanuts in the unopened sachet using a rolling pin. Halve the lime.
Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.
Add the peanut butter and boiled water for the dressing (see pantry for amount) to a large bowl and mix until it makes a smooth paste.
Stir in the lime juice, honey and sambal until well combined. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Season with salt and pepper. Add a splash of water if it's a little too thick.
When everything's ready, add the sweet potato, carrot ribbons, cucumber, croutons and baby leaf salad to the dressing. Toss to coat.
Share the salad between your serving bowls and finish by sprinkling over the crushed peanuts.
Enjoy!
