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Indonesian Style Mango Salad and Peanut Dressing
Indonesian Style Mango Salad and Peanut Dressing

Indonesian Style Mango Salad and Peanut Dressing

with Roasted Sweet Potato and Pickled Onion

Bright, refreshing and full of colour, this Indonesian Style Mango Salad and Peanut Dressing is a salad worth savouring! Packing 6 different kinds of fruit and veg, this glorious salad tosses everything with an easy peanut dressing that has a spicy kick from fragrant sambal.

Tags:
Calorie Smart
Veggie
Climate Conscious
Allergens:
Wheat
Cereals containing gluten
Soya
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.

Total40 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Red Onion

22.5 milliliter(s)

Rice Vinegar

125 grams

Baby Plum Tomatoes

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Mango

15 grams

Sambal Paste

10 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

30 grams

Peanut Butter

(Contains: Peanut May contain traces of: Cashew nuts, Nuts)

120 grams

Coleslaw Mix

Not included in your delivery

1 tsp

Sugar for the Pickle

1 tsp

Sugar for the Dressing

2 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2315 kJ
Energy (kcal)553 kcal
Fat19.4 g
of which saturates3.5 g
Carbohydrate72.7 g
of which sugars49.2 g
Dietary Fibre14.9 g
Protein11.5 g
Salt1.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl

Instructions

Prep Time
1

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

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

Halve and peel the red onion. Cut one half into 4 wedges and thinly slice the other half. 

Get Roasting
2

Pop the potato chunks and onion wedges 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, 18-20 mins. Turn halfway through.

Finish the Prep
3

Meanwhile, add the sliced onion to a small bowl with the sugar for the pickle (see pantry for amount) and half the rice vinegar and toss to coat. Set aside.

Halve the baby plum tomatoes.

Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone). Fan out the mango ready to top your salad. TIP: Don't worry if your mango isn't ripe yet - unripened mango is often used in savoury recipes to add a nice tang!

Make your Peanut Dressing
4

In a large bowl, combine the sambal, soy sauce, peanut butter and remaining rice vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). TIP: If your peanut butter has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Toss through the baby plum tomatoes and coleslaw mix, then set aside.

Toss the Salad
5

Once your potatoes are cooked, toss through the dressing with the baby gem lettuce and pickled onion, along with the pickling juices.

Serve Up
6

Share your salad between your serving bowls.

Top with the sliced mango.

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