The Happy Pear's roasted vegetable satay
A lovely, rich, creamy and nutty dish by The Happy Pear. 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.
- Prepare20 mins
- Cook20 mins
- Total time40 mins
- 1 red pepper, deseeded and chopped
- 1 yellow pepper, deseeded and chopped
- 1 courgette, chopped
- 2 tbsp Vegetable oil
- 2 cm piece of ginger, peeled and 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 bean sprouts, stir-fried as per pack instructions
- 25g roasted peanuts or almonds, roughly chopped
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.
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.
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.
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 when made using specific products in recipe