Honey-Soy Beef & Eggplant Salad Bowl
with Sesame Avocado & Creamy Dressing
Have you ever seen a salad as bright and colourful as this one? Cabbage and pickled carrot make up the base of this bowl, topped off with creamy and crunchy sesame-crusted avocado, tender Asian-spiced beef and crispy golden cubes of eggplant. This dish is already bursting with flavour, but go on, add a drizzle of sesame dressing - you know you want to!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
eggplant
1
carrot
1
avocado
1 packet
beef mince
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
Shredded Cabbage Mix
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy; May be present Milk, Fish, Almond, Cashew. )
1 sachet
Crispy Shallots
1 packet
coriander
Not included in your delivery
olive oil
¼ cup
vinegar (rice wine or white wine)
2 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Use an air fryer! Cut eggplant into 1cm chunks. In a medium bowl, combine eggplant, a pinch of salt and a generous drizzle of olive oil. • Set your air fryer to 200°C. Place eggplant into the air fryer basket and cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes.
TIP: no air fryer? Preheat oven to 220°C/200°C fan-forced. Cut eggplant into 1cm chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, using a vegetable peeler, peel carrot into ribbons. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. Add carrot to pickling liquid with enough water to just cover carrot. Set aside. • Slice avocado in half, scoop out flesh and cut into halves.
• Heat a large frying pan over high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Add sweet soy seasoning and cook, until fragrant, 1 minute. • Remove pan from heat, add the honey, and a splash of water. Stir through the eggplant. Season to taste.
• Reserve a splash of pickling liquid, then drain pickled carrot. • In a medium bowl, combine shredded cabbage, carrot, a drizzle of olive oil and a splash of pickling liquid. Season to taste. • Divide rainbow salad, avocado and beef and eggplant between bowls. • Drizzle over sesame dressing to serve. Sprinkle over crispy shallots. Tear over coriander. Enjoy!