Name: Vegetable Gyoza and Roasted Sweet Potato Salad with Ciabatta Croutons, Carrot Ribbons and Peanuts
Total time: 40 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 unit(s) Sweet Potato; 1 sachet(s) Thai Style Spice Blend; 1 unit(s) Carrot; 1 unit(s) Baby Gem Lettuce; 25 grams Salted Peanuts; 10 unit(s) Vegetable Gyozas; 1 unit(s) Ciabatta; 32 grams Sweet Chilli Sauce; 22.5 milliliter(s) Rice Vinegar; 32 grams Mayonnaise

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Recipes

Japanese Recipes

Vegetable Gyoza and Roasted Sweet Potato Salad

with Ciabatta Croutons, Carrot Ribbons and Peanuts

Lily StevensPublished on April 30, 2024

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Tags:

Veggie

Allergens:

Peanut

•Cereals containing gluten

•Soya

•Sulphites

•Wheat

•Barley

•Egg

•Mustard

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

2 unit(s)

Sweet Potato

1 sachet(s)

Thai Style Spice Blend

1 unit(s)

Carrot

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)

10 unit(s)

Vegetable Gyozas

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

1 unit(s)

Ciabatta

(Contains: Cereals containing gluten, Wheat, Barley May contain traces of: Cereals containing gluten, Rye)

32 grams

Sweet Chilli Sauce

22.5 milliliter(s)

Rice Vinegar

32 grams

Mayonnaise

(Contains: Egg, Mustard)

Nutritional information

Energy (kJ)2917 kJ

Energy (kcal)697 kcal

Fat19.3 g

of which saturates2.5 g

Carbohydrate110.5 g

of which sugars30.9 g

Dietary Fibre15.4 g

Protein19.2 g

Salt2.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Rolling Pin

•Peeler

•Large Salad Bowl

Cooking Instructions and Tips

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

Chop the sweet potatoes into 2cm chunks (no need to peel).

Put the sweet potato chunks onto one side of a large baking tray. Drizzle with oil, sprinkle over the Thai style spice, 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, 30-35 mins. Turn halfway through.

Meanwhile, 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, halve lengthways, then thinly slice.

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

Pop the gyozas onto a medium 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.

While everything bakes, tear the ciabatta into roughly 2cm chunks.

When the sweet potato has 10 mins roasting time remaining, pop the ciabatta onto the other side of the baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.

Return the tray to the oven and bake the croutons and sweet potato on the middle shelf for the remaining roast time, until the croutons are golden, 8-10 mins.

In a large bowl, combine the sweet chilli, rice vinegar and a drizzle of oil. Season with salt and pepper. This is your salad dressing.

When everything's ready, add the sweet potato, carrot and baby gem to the dressing and toss to coat. Mix in the croutons.

Share the salad between your serving bowls and top with the baked gyozas.

Finish by drizzling over the mayo and sprinkling on the crushed peanuts.

Enjoy!