Honey-Soy Pork & 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 pork 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!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
pork mince
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
Shredded Cabbage Mix
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
Instructions
• Cut eggplant into 1cm chunks. • In a medium bowl, combine eggplant, a pinch of salt and a generous drizzle of olive oil. • Set 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. Prepare eggplant as above. 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.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince, 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, then add the honey and a splash of water. Stir through eggplant. Season to taste.
• Drain pickled carrot. • In a second medium bowl, combine shredded cabbage mix, carrot, sesame dressing (reserve a portion to serve) and a drizzle of olive oil. Season to taste. • Divide salad between bowls. Top with honey-soy pork, eggplant and avocado. • Sprinkle over crispy shallots, tear over coriander and drizzle over reserved sesame dressing to serve. Enjoy!