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.
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
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
Cooking Steps
• 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!