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Glazed Chicken Gyozas on Sweet Potato Salad
Glazed Chicken Gyozas on Sweet Potato Salad

Glazed Chicken Gyozas on Sweet Potato Salad

with Peanuts and Gochujang Mayo Drizzle

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Tags:
Spicy
Allergens:
Soya
•Egg
•Mustard
•Sulphites
•Cereals containing gluten
•Sesame
•Peanut

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active 35 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Sweet Potato

1 unit(s)

Carrot

30 milliliter(s)

Rice Vinegar

30 grams

Gochujang Paste

(Contains: Soya)

64 grams

Mayonnaise

(Contains: Egg, Mustard)

1 pack(s)

Chicken Gyozas

(Contains: Soya, Sulphites, Cereals containing gluten, Sesame May contain traces of: Peanut, Cereals containing gluten, Crustaceans, Egg, Fish, Milk, Molluscs)

15 grams

Honey

1 unit(s)

Baby Gem Lettuce

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Almonds, Macadamia Nuts, Pecan Nuts, Cashew nuts, Nuts, Sesame, Hazelnuts, Pistachio nuts, Brazil nuts)

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2933 kJ
Energy (kcal)701 kcal
Fat24.6 g
of which saturates3.8 g
Carbohydrate93.4 g
of which sugars35.2 g
Dietary Fibre14.6 g
Protein17.7 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Knife
•Peeler
•Large Bowl
•Small Bowl

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes into 1cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 20-25 mins. Turn halfway through.

2

Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

3

In a large bowl, combine the rice vinegar, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set your dressing aside.

In a small bowl, mix together the gochujang (use less if you'd prefer things milder) and mayo.Set aside.

4

When the potatoes have 18 mins left, pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.

Bake on the middle shelf of your oven until golden, 15-18 mins. Turn halfway through.

Once cooked, drizzle the honey over the gyozas. Turn to coat. 

5

Meanwhile, trim the baby gem, halve lengthways, then thinly slice.

Crush the peanuts in the unopened sachet using a rolling pin.

When everything's ready, add the roasted sweet potatoes, carrot ribbons and baby gem to the bowl of dressing and toss to coat.

6

Share the salad between your serving bowls. Drizzle over the gochujang mayo and top with the glazed gyozas.

Finish by sprinkling over the peanuts.

Enjoy!

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