Oven-Baked Thai Inspired Pork Kofta Salad
with Sweet Potato, Carrot Ribbons and Coriander
- Wheat
- Cereals containing gluten
- Soya
- Celery
- Mustard
- May contain traces of allergens
No air fryer? No problem. This recipe is instead designed to be cooked just using your oven and stovetop. Cook the sweet potato and koftas in the oven, then all you need to do is dress the salad. You're set for a fabulous dinner!
Ingredients
1 unit(s)
Bell Pepper
1 unit(s)
Sweet Potato
2 unit(s)
Garlic Clove
1 bunch(es)
Coriander
1 unit(s)
Lime
1 unit(s)
Carrot
1 unit(s)
Baby Gem Lettuce
(May be present: Celery, Mustard)
1 sachet(s)
Thai Style Spice Mix
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
240 grams
British Pork Mince
5 grams
Vegan Fish Sauce
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
Not included in your delivery
¼ tsp
Salt
1 tsp
Sugar
2 tbsp
Water for the Breadcrumbs
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim and slice the sweet potato in half lengthways, then cut into 2cm half moons (no need to peel).
Halve the bell pepper and discard the core and seeds. Slice into strips, then chop into roughly 2cm pieces.
Put the sweet potato slices onto one side of 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 middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Roughly chop the coriander (stalks and all). Zest and halve the lime.
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
In a large bowl, combine the garlic, a good pinch of lime zest, Thai style spice mix, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince. Season with pepper and mix together with your hands.
Shape into mini sausage shapes, 4 per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the sweet potato has 16 mins remaining, place the bell pepper onto the empty side of the baking tray. Drizzle with a little extra oil, then toss to coat. Spread out in a single layer. Return to the oven until soft, 14-16 mins.
Pop the koftas onto a large baking tray. Bake on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.
Meanwhile, in a large salad bowl, combine a good squeeze of lime juice with the sugar and olive oil for the dressing (see pantry for both amounts), vegan fish sauce and soy sauce.
Once everything's cooked, allow the veg to cool slightly, 3-4 mins. Add the sweet potato, pepper, baby gem, carrot and half the coriander to the bowl of dressing. Toss to evenly coat.
When the koftas are cooked, drizzle over the honey (see pantry for amount).
Share the salad between your serving bowls. Top with the koftas.
Sprinkle over the remaining coriander to finish.
