Vegan Satay Salad Bites
Food
Asian
An Asian-inspired vegan hot salad that even meat eaters will adore.
10 Servings
Ingredients
650g Garden Gourmet Fillet Pieces
650ml water
40ml CHEF® Vegetable Liquid Concentrate
180ml satay sauce
350g cucumber
200g spring onions
200g carrot ribbons
100g baby tomatoes cut into quarters
150g shallots
8g red chilli
20g Thai basil
20g coriander
800g baby romaine salad
35g natural peanuts, toasted
Method
- Boil the Garden Gourmet Fillet Pieces in water with the CHEF® Vegetable Liquid Concentrate for 5-8 mins, then remove and cool.
- Mix the Fillet Pieces with the satay sauce.
- Peel cucumber, remove the seeds and cut into pieces.
- Julienne the carrots, spring onions, shallots and chilli and place in ice water.
- Wash the baby romaine salad as whole leaves.
- Chop all the herbs.
- Assemble the Gourmet Fillet Pieces on top of a leaf of salad, sprinkle with peanuts, herbs, julienne vegetables and tomatoes.
