Salad with grilled meatballs and peanut sauce Ros Thai Thai
Carolina A flair in the kitchen comes with a signature recipe for a delicious grilled salad using our Ros Thai Thai satay sauce. Try this delicious peanut sauce with grilled meatballs, grilled Chinese cabbage, eggplant, and pomegranate. Delicious! Learn how to prepare the recipe. step by step>>>
Number of servings
5
Sharpness level
MILD
Preparation time
30 min
Difficulty level
EASY
INGREDIENTS
Meat balls:
- 7 tablespoons Satay Ros Thai Thai Sauce
- 450 g minced meat (pork/beef or pork-beef)
- 1-2 tablespoons of olive oil
- a handful of chopped fresh mint
- a handful of chopped fresh thyme
- coarsely ground colored pepper
- salt
Additionally:
- Ros Thai Thai Satay Sauce (remaining amount from bottle)
- 1 Chinese cabbage
- 1 pomegranate
- 1 large eggplant, cut into thick slices
- 4 tablespoons olive oil
- salt
A METHOD OF PREPARING
- Mix together the satay sauce, meat, olive oil, herbs, salt, and pepper, and shape into balls. Grill until golden brown. Transfer to a bowl to rest, then generously sprinkle with fresh herbs.
- Cut the Chinese cabbage into eighths, place it on the grill after the meat, and grill until browned and flavored. Arrange on a serving platter.
- Season the eggplant with salt and let it rest for 15 minutes. Rinse thoroughly. Drizzle with olive oil and peanut sauce. Grill, arrange on top of the cabbage, and add the meatballs and pomegranate sprigs. Drizzle with olive oil and sprinkle with fresh mint leaves. Serve warm.
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