Honey-Soy Pork & Eggplant Salad Bowl
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Honey-Soy Pork & Eggplant Salad Bowl

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.

Tags:
Air Fryer Friendly
•Calorie Smart
•Under 40g carbs
Allergens:
Soy
•Gluten(Wheat)
•Egg
•Gluten
•Sesame

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

Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Eggplant

1

Carrot

1

Avocado

1

Pork Mince

1

Sweet Soy Seasoning

(Contains Soy, Gluten(Wheat); )

1

Shredded Cabbage Mix

1

Sesame Dressing

(Contains Egg, Gluten, Sesame, Soy; May be present Milk, Fish, Almond, Cashew. )

1

Crispy Shallots

1

Coriander

Not included in your delivery

1

olive oil

honey

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Nutrition Values

Energy (kJ)2489 kJ
Calories595 kcal
Fat40.4 g
of which saturates9.8 g
Carbohydrate24.9 g
of which sugars15.9 g
Dietary Fibre9.1 g
Protein29.4 g
Sodium589 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.

Instructions

1

• 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.

2

• 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.

3

• 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.

4

• 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 salad and avocado between bowls. Top with honey-soy pork and eggplant. • Drizzle over sesame dressing. Sprinkle over crispy shallots. Tear over coriander to serve. Enjoy!