Double Honey-Soy Pork & Eggplant Salad Bowl

Name: Double Honey-Soy Pork & Eggplant Salad Bowl with Avocado & Japanese Dressing
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 1 eggplant; 1 carrot; ¼ cup vinegar (rice wine or white wine); 1 avocado; 2 packet pork mince; 1 sachet Sweet Soy Seasoning; 2 tsp honey; 1 packet Shredded Cabbage Mix; 1 packet Japanese Dressing; 1 sachet Crispy Shallots; 1 packet coriander

with Avocado & Japanese Dressing

Get up to $175 off

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 avocado, tender Asian-spiced pork and crispy cubes of eggplant. This dish is already bursting with flavour, but go on, add a drizzle of Japanese dressing - you know you want to!

Tags:

Air Fryer Friendly

Allergens:

Soy

•Gluten(Wheat)

•Sesame

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

eggplant

carrot

avocado

2 packet

pork mince

1 sachet

Sweet Soy Seasoning

(Contains: Soy, Gluten(Wheat); )

1 packet

Shredded Cabbage Mix

1 packet

Japanese Dressing

(Contains: Soy, Gluten(Wheat), Sesame; May be present: Eggs, Fish. )

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

Energy (kJ)3331 kJ

Calories796 kcal

Fat49.4 g

of which saturates14.5 g

Carbohydrate31.3 g

of which sugars21.1 g

Dietary Fibre10.4 g

Protein54 g

Sodium654 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Air Fryer

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

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.

• 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, add the honey, and a splash of water. Stir through the eggplant. Season to taste.

• Drain pickled carrot. • In a medium bowl, combine shredded cabbage, carrot, Asian chilli dressing and a drizzle of olive oil. Season to taste. • Divide salad and avocado between bowls. Top with honey-soy pork and eggplant. • Sprinkle over crispy shallots. Tear over coriander to serve. Enjoy!