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The Happy Pear roasted vegetable satay
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A lovely, rich, creamy and nutty dish. By roasting the veg at a high temperature, the pepper skin chars and adds a wonderful smokiness that complements the nutty flavour so well. Serve with your favourite grain
1 red pepper, deseeded and chopped
1 yellow pepper, deseeded and chopped
1 courgette, chopped
2 tbsp vegetable oil
2-3cm piece of ginger, peeled and finely chopped
2 cloves garlic, finely chopped
1 red onion, diced
½ red chilli, deseeded and thinly sliced (leave the seeds in for more spice)
4 tbsp peanut butter or almond butter
2 tbsp apple cider vinegar
1½ tbsp maple syrup
2 tbsp tamari
1 pak choi, finely chopped
400g can chickpeas, drained and rinsed
28g pack fresh coriander or basil
300g pack bean sprouts, stir-fried as pack instructions
25g roasted peanuts or almonds, roughly chopped
1. Preheat the oven to 240°C, gas mark 9. Put the peppers and courgettes onto a baking tray, and toss with 1 tbsp of oil and a generous pinch of salt. Bake for 12-15 minutes until soft and some of the peppers are charred at the edges.
2. Meanwhile, warm the remaining 1 tbsp of oil into a large saucepan over a high heat. Once hot, add the prepared ginger, garlic, red onion and chilli, and cook for 3 minutes, stirring often, until the onion
is just starting to brown.
3. Put the peanut/almond butter, apple cider vinegar, maple syrup, tamari and 150ml of warm water into a blender and blend until smooth (alternatively whisk together using a fork). Add 200ml more warm water and mix well ensuring that the mixture is smooth and well combined.
4. Add the pak choi to the pan, along with the chickpeas. Slowly add all the sauce to the pan and bring to the boil. Reduce the heat and leave
to simmer. Add the baked vegetables and season. Garnish each serving with roughly chopped coriander or basil leaves, some bean sprouts and nuts.
Typical values per serving:
(using peanut butter)
This recipe was first published in January 2019.