Asian style meatball pita with ponzu mayo
with rainbow salad and Thai basil
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
4 piece
Beef-pork meatballs with Thai seasoning
(May be present: Selderij, Ei, Gluten, Mosterd, Soja)
100 g
Rainbow slaw mix
½ piece
Cucumber
2.5 piece
Pita bread
(Contains: Tarwe)
10 g
Ponzu
(Contains: Soja, Zwaveldioxide en sulfiet, Tarwe)
5 g
Thai basil
Not included in your delivery
½ tablespoon
White wine vinegar
to taste
Salt and pepper
½ tablespoon
Water
1 teaspoon
Sugar
½ tablespoon
[Plant-based] mayonnaise
1 teaspoon
[Reduced salt] ketjap manis
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C and bake the pita bread for 6 - 8 minutes, or use a toaster.
- In a frying pan over medium-high heat and fry the meatballs for 2 - 3 minutes until evenly browned.
- Reduce the heat to medium-low, add the ketjap and the water, and cover with the lid, then fry for a further 4 - 5 minutes or until the meatballs are done.
- Slice the cucumber in crescents.
- Roughly chop the Thai basil. Set aside.
- In a salad bowl combine the white wine vinegar with the sugar and mix well.
- To the salad bowl add the rainbow slaw mix and the cucumber. Season to taste with salt and pepper.
Did you know... cucumbers are low in calories and mostly made up of water, but they still contain vitamins and minerals. They're a great way to stay hydrated and get your essential nutrients at the same time.
- In a small bowl, mix the mayonnaise with the ponzu sauce.
- Make a cut in the pita for filling.
- Spread the ponzu mayonnaise inside the pita.
- Fill the pita with some of the salad and the meatballs.
- Top with the rest of the mayonnaise.
- Serve the rest of the salad on the side and garnish with the Thai basil.