Play Hard

Sunday recipe: Satay skewers with Thai salad

Perfect for your last Summer BBQ before Autumn hits

Written by High Life North
Published 11.09.2021

Serves: 2-3 


For the skewers:

  • 2 pack of plant based/beef burgers (we recommend Future Farm)
  • 1 red pepper
  • 1 yellow pepper
  • 1 red onion


For the satay sauce:

  • 2 tbsp peanut butter
  • 1 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp agave syrup
  • 1 tsp garlic powder
  • 1 tbsp black sesame seeds


For the Thai salad:

  • Salad leaves, torn
  • Half a cucumber, diced
  • 1 orange pepper, sliced
  • 2 spring onions, chopped
  • 1 bunch of coriander, roughly chopped
  • Peanuts
  • 1 red chilli, sliced


Thai salad dressing:

  • Juice of 1 lime
  • 1/2 tbsp brown sugar
  • 1 tsp rice vinegar
  • 1 bunch coriander, finely chopped
  • 1 tbsp sweet chilli sauce
  • 1/2 red chilli finely chopped
  • 1 tbsp sesame oil
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 1 tsp salt


  1. Start by placing your chopped red and yellow peppers and red onion into the oven, to roast for 20 minutes.
  2. Next, prepare your Thai salad dressing, by shaking all the salad dressing ingredients together in a small jar.
  3. Then make the satay sauce in the same way, by adding all the ingredients for that to a second small jar and shaking for a minute to combine.
  4. Now grab a skillet and fry the burgers for 3-4 mins each side, until browned.
  5. Once the peppers and red onion are nicely roasted, chop your cooked burgers into quarters, and add them to wooden skewers, alternating with the peppers and onions.
  6. To serve, prepare your salad nicely on a large plate and drizzle with the dressing. Place the skewers on top and drizzle with the satay sauce. 

Recipe credit: Future Farm


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