Indonesian Style Mango Salad and Peanut Dressing
with Roasted Sweet Potato and Pickled Onion
Bright, refreshing and full of colour, this Indonesian Style Mango Salad and Peanut Dressing is a salad worth savouring! Packing 6 different kinds of fruit and veg, this glorious salad tosses everything with an easy peanut dressing that has a spicy kick from fragrant sambal.
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)
Red Onion
24 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
125 grams
Baby Plum Tomatoes
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Mango
15 grams
Sambal Paste
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
120 grams
Coleslaw Mix
Not included in your delivery
1 tsp
Sugar for the Pickle
½ tsp
Sugar for the Dressing
2 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 1cm chunks (no need to peel).
Halve and peel the red onion. Cut one half into 4 wedges and thinly slice the other half.
Pop the potato chunks and onion wedges 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, 18-20 mins. Turn halfway through.
Meanwhile, add the sliced onion to a small bowl with the sugar for the pickle (see pantry for amount) and half the red wine vinegar and toss to coat. Set aside.
Halve the baby plum tomatoes.
Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
Peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone). Fan out the mango ready to top your salad.
In a large bowl, combine the sambal, soy sauce, peanut butter and remaining red wine vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). TIP: If your peanut butter has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Toss through the baby plum tomatoes and coleslaw mix, then set aside.
Once your potatoes are cooked, toss through the dressing with the baby gem lettuce and pickled onion, along with the pickling juices.
Share your salad between your serving bowls.
Top with the sliced mango.
Enjoy!
