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Thai Beef & Pumpkin Salad with Sweet Chilli Lemon Dressing

Thai Beef & Pumpkin Salad with Sweet Chilli Lemon Dressing

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
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With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, we've got a delicious Thai beef salad with warm roast pumpkin and a sweet chilli lemon dressing, topped off with peanuts to add some crunch.

Heads-up - you'll need a microwave for this recipe.

Allergens:Peanuts

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time15 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 packet

roasted pumpkin

(May be presentGluten)

½

lemon

1

tomato

1

cucumber

1 packet

sweet chilli sauce

1 packet

beef strips

1 sachet

Southeast Asian spice blend

1 packet

garlic paste

1 bag

mixed salad leaves

1 packet

roasted peanuts

(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2389 kJ
Fat31.6 g
of which saturates9 g
Carbohydrate25.4 g
of which sugars15.4 g
Dietary Fiber0 g
Protein41.9 g
Cholesterol0 mg
Sodium1072 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Zap pumpkin until hot and steaming, 2-3 mins. Slice lemon in half. Chop tomato. Thinly slice cucumber. Grab a bowl. Combine sweet chilli, lemon juice and a good drizzle of olive oil.

2

Heat olive oil in a frying pan over high heat. Cook beef and spice blend, tossing, until browned, 1-2 mins. Add a generous drizzle of olive oil and garlic paste and cook until fragrant, 1 min.

3

Add tomato, cucumber and salad leaves to dressing. Season and toss. Plate up salad and pumpkin. Top with beef strips. Scatter over peanuts and serve with remaining lemon wedges.