Sriracha BBQ Beef & Rainbow Veggie Fries
with Cheddar Cheese & Slaw
- Milk
- Eggs
- Soy
- Soy
- May contain traces of allergens
Ingredients
1
carrot
1
beetroot
garlic
1
baby spinach leaves
1
beef mince
1
barbecue seasoning
1
sriracha
(May be present: Soy)
1
slaw mix
1
garlic aioli
(Contains: Eggs, Soy; )
1
spring onion
Not included in your delivery
olive oil
butter
(Contains: Milk; )
white wine vinegar
Nutrition Values
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. • Cut carrot and beetroot into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Roughly chop baby spinach leaves.
• When the fries have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've swapped to beef mince, cook beef in the same way as above.
• Reduce heat to medium, then add garlic and barbecue seasoning and cook until fragrant, 1 minute. • Add sriracha and the butter and stir until combined. • Reduce heat to low, then sprinkle over shredded Cheddar cheese and cover with a lid (or foil) until melted, 2-3 minutes. Season with salt and pepper.
• In a large bowl, combine slaw mix, baby spinach, garlic aioli and a drizzle of white wine vinegar and olive oil. Season to taste.
• Finely chop spring onion. • Divide rainbow veggie fries between plates. Top with sriracha BBQ pork. • Garnish with spring onion and serve with slaw. Enjoy!
