Shredded Carrot Satay Salad
with bulgur, spinach and toasted sesame seeds
Read more
There are so many appealing elements to this dish it's hard to choose the best thing about it. That's probably because the rich and creamy satay dressing brings out the very best in each individual ingredient.
Tags:Under 650 calories•Quick•Veggie•Optional Spice
Allergens:Peanut•Wheat•Sesame•Milk
Total Time20 minutes
Cooking Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredients
Serving amount
2
4
2 sachet
Peanut Butter
(ContainsPeanut)120 g
Bulgur Wheat
(ContainsWheatMay be presentSoya, Peanut, Nuts, Sesame)1 piece
Bell Pepper
5 g
Coriander
20 milliliters
Sesame Oil
(ContainsSesame)75 g
Yoghurt
(ContainsMilk)1 sachet
Dried Chilli Flakes
1 piece
Carrot
1 sachet
Sesame Seeds
(ContainsSesameMay be presentPeanut, Nuts, Cereals containing gluten)60 g
Baby Spinach
2 piece
Lime
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
Nutrition Values
Nutrition Values
per serving
per 100g
Energy (kJ)2649 kJ
Energy (kcal)633 kcal
Fat31.46 g
of which saturates5.07 g
Carbohydrate73.14 g
of which sugars13.37 g
Dietary Fiber0 g
Protein21.57 g
Cholesterol0 mg
Salt0 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensils
•Grater
•Pot
•Lid
InstructionsPDF
1
- In a pot for the bulgur boil 240ml salted water (double for 4p).
- Once boiling stir in the bulgur, bring back up to the boil and simmer for 1 min.
- Pop a lid on the pot and remove from the heat.
- Leave to the side for 12-15 mins or until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Pick the coriander leaves and roughly chop.
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Trim the carrot, then coarsely grate (no need to peel).
- Finely chop the spinach.
- Halve the lime.
3
- Place a pan over a medium heat (no oil).
- Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins.
TIP: Watch the sesame seeds like a hawk as they can burn easily.
4
- To a large bowl add the peanut butter, sesame oil, yoghurt and dried chilli flakes (use less if you don't like spice).
- Mix well to make your dressing.
- Add a little water to thin it out if necessary.
5
- Toss the pepper and carrot in the peanut dressing.
- Add the chopped spinach and bulgur to the bowl.
- Mix well to coat everything in the dressing.
- Season to taste with salt, pepper and a generous squeeze of lime juice.
6
- Divide the salad between bowls.
- Scatter over the toasted sesame seeds and chopped coriander.
- Chop any remaining lime into wedges and serve alongside.