Sunday recipe: Satay skewers with Thai salad
Perfect for your last Summer BBQ before Autumn hits
Serves: 2-3
Ingredients
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
Method:
- Start by placing your chopped red and yellow peppers and red onion into the oven, to roast for 20 minutes.
- Next, prepare your Thai salad dressing, by shaking all the salad dressing ingredients together in a small jar.
- 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.
- Now grab a skillet and fry the burgers for 3-4 mins each side, until browned.
- 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.
- 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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