Honey-Soy Pork & Eggplant Salad Bowl

Name: Honey-Soy Pork & Eggplant Salad Bowl with Avocado & Asian Chilli Dressing
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Crispy Shallots; 1 packet Asian Chilli Dressing; 1 Avocado; 1 sachet Coriander; 1 Eggplant; 250 g Pork Mince; 1 Carrot; 1 packet Shredded Cabbage Mix; 1 packet Sweet Soy Seasoning; 1 drizzle olive oil; ¼ cup vinegar (rice wine or white wine); 2 tsp honey

with Avocado & Asian Chilli Dressing

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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 golden cubes of eggplant. This dish is already bursting with flavour, but go on, add a drizzle of Asian chilli 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

•Under 30g carbs

Allergens:

Soy

•Wheat

•Gluten

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

1 packet

Crispy Shallots

1 packet

Asian Chilli Dressing

(Contains: Soy; )

Avocado

1 sachet

Coriander

Eggplant

250 g

Pork Mince

Carrot

1 packet

Shredded Cabbage Mix

1 packet

Sweet Soy Seasoning

(Contains: Wheat, Gluten, Soy; )

Not included in your delivery

1 drizzle

olive oil

¼ cup

vinegar (rice wine or white wine)

2 tsp

honey

Nutrition Values

Calories478 kcal

Energy (kJ)2000 kJ

Fat25.4 g

of which saturates8 g

Carbohydrate30.3 g

of which sugars23.2 g

Dietary Fibre5.4 g

Protein28.3 g

Cholesterol0 mg

Sodium676 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

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• 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 second 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 thinly slice.

• 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 cooked eggplant. Season to taste with salt and pepper.

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