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Method

  • Eggplant, sliced lengthways 1.5 kg
  • Pumpkin, sliced lengthways 1.5 kg
  • Mixed salad leaves 400 g
  • Parmesan cheese 200 g
  • Roasted peanuts 250 g
  • Micro herbs, to serve

Dressing

  1. Method

    • Char grill or roast eggplant and pumpkin.
  2. Dressing

    • Combine KNORR Malaysian Satay Sauce GF and KNORR Thai Sweet Chilli Jam.
  3. To Serve

    • Place eggplant, pumpkin on a platter along with salad leaves, garnish with parmesan cheese, roasted peanuts, micro herbs and pour over dressing.
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