BBQ Bánh Mì Flatbreads with Peanuts & Cilantro
Grilled Asian Greens & Spicy Sriracha Mayo
Cooking time
20 minutes
Servings
2/4
Calories
760 /serving
Fave sandwich, fave flatbread, fave cooking method. Yup, you know summer’s coming when you’re getting creative with bánh mì on the barbecue. The toppings take inspiration from Vietnamese fillings: carrots and cukes quickly pickled in rice vinegar, fragrant fresh cilantro and the crunch of chopped peanuts—plus spicy mayo stung with sriracha. It’s a clincher for springy soft hot naan spread with dusky hoisin sauce and piled with grilled Asian greens.
We will send you:
- 225g Asian greens (yu choy or gai lan)
- 100g Matchstick carrots
- 1 Bunch of cilantro
- 2 Cucumbers
- 60ml Mayonnaise
- 30ml Rice vinegar
- 25g Chopped peanuts
- 30ml Hoisin sauce
- 15ml Sriracha
- 2 Naan
Contains: Eggs, Milk, Peanuts, Sesame, Soy, Sulphites, Wheat
You will need:
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
41 g
Saturated Fat
5 g
Sodium
1810 mg
Total Carb
84 g
Sugars
18 g
Protein
17 g
Fibre
8 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Remove the bottom ½ inch of the yu choy stems. Halve the cucumbers lengthwise; thinly slice. Roughly chop the cilantro leaves and stems. In a medium bowl, make the pickled vegetables by combining the cucumbers, carrots, vinegar and S&P.
Grill the yu choy
In a large bowl, combine the yu choy, a drizzle of oil and S&P. Add to the BBQ (or to a grill pan heated on medium-high) and grill, 2 to 3 min. per side, until slightly charred and tender. Transfer to a cutting board and roughly chop. Reserve the grill pan, if using.
Make the sriracha mayo
Meanwhile, in a small bowl, combine the sriracha and mayo.
Assemble & grill the flatbreads
Spread the naan with the hoisin. Top with the yu choy. Add to the BBQ (or to the reserved grill pan heated on medium-high) and close the lid. Grill, 3 to 4 min., until warmed through.
Plate your dish
Divide the flatbreads between your plates. Top with the pickled vegetables (drain before adding). Drizzle with the sriracha mayo. Garnish with the cilantro and peanuts. Bon appétit!
