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    Warm Asian-Style Salad with a Satay Dressing

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    Warm Asian-Style Salad with a Satay Dressing

    This flavoursome, colourful salad is delicious served on its own as a light lunch, or as an accompaniment to a main meal.

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 15 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 500g butternut squash, peeled, deseeded and cut into 3-4cm pieces
    • ½ x 480g pack frozen Birds Eye Soya Beans
    • Finely grated zest and juice of 1 lime
    • 2 tbsp clear honey
    • 155g bottle Amoy Peanut Satay Dipping Sauce
    • 1 bunch salad onions, thinly sliced
    • 150g pack radishes, thinly sliced
    • 100g roasted salted large peanuts, roughly chopped
    • 20g pack fresh coriander, roughly chopped (reserve a few sprigs for garnishing)


    1. Place the butternut squash in a saucepan of boiling water and cook for 4-5 minutes until slightly softened. Add the soya beans and cook for a further 5 minutes until the squash and beans are just tender. Drain and place in a large bowl.
    2. Meanwhile, make the dressing by mixing in a small bowl the lime zest and juice, with the honey and satay sauce.
    3. Stir the salad onions, radishes, peanuts, coriander and half the dressing into the bowl of squash and soya beans. Season to taste.
    4. Serve drizzled with the remaining dressing and garnish with the reserved coriander sprigs.

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    Cook's tips

    Depending on the weather, you might prefer to serve this salad cold. Leave the cooked vegetables to cool before mixing with the other ingredients.

    Try using frozen, prepared Waitrose Butternut Squash, as an alternative.


    Average user rating

    5 stars