Sticky Gyoza and Thai Style Mango Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Sticky Gyoza and Thai Style Mango Salad

with Smacked Cucumber and Peanuts

Tags:
Veggie
Under 650 calories
Allergens:
Peanut
Sulphites
Cereals containing gluten
Soya

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.

Preparation Time45 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Baby Cucumber

1 unit(s)

Mango

1 unit(s)

Baby Gem Lettuce

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

15 milliliter(s)

Rice Vinegar

15 grams

Sambal Paste

1 pack(s)

Vegetable Gyoza

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

Not included in your delivery

1 tsp

Sugar

1.5 tbsp

Olive Oil for the Dressing

1 tbsp

Mayonnaise

1 tbsp

Honey

sideBannerName

Nutritional information

Energy (kJ)2671 kJ
Energy (kcal)638 kcal
Fat26.3 g
of which saturates3.7 g
Carbohydrate87.9 g
of which sugars47.4 g
Protein14.8 g
Salt1.78 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Rolling Pin
Large Bowl

Instructions

1

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

Meanwhile, chop the sweet potatoes into 2cm chunks (no need to peel).

Put the sweet potato 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 middle shelf until golden, 30-40 mins. Turn halfway through.

2

Meanwhile, trim the baby cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

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).

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

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

3

In a large salad bowl, combine the rice vinegar, sambal paste, sugar and olive oil for the dressing (see pantry for both amounts). 

Sesaon with salt and pepper, then add the smacked cucumber and toss together. Set aside for now. 

4

Pop the gyozas onto another baking tray and drizzle with oil. Toss to coat.

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

5

Once everything is ready, drizzle the honey (see pantry for amount) over the gyozas, turning them so that all sides are nicely glazed. 

Add the sweet potato, baby gem and mango to the dressing and toss together. 

Taste and add more salt and pepper if you feel it needs it. 

6

Share the salad out between your serving bowls. 

Drizzle over the mayo (see pantry for amount) then sprinkle over the peanuts.

Top with the sticky glazed gyoza to finish. 

Enjoy!