Lemongrass Lapp-Style Salad
with Beyond Meat®, Rice and Greens
This herby dish, inspired by Laotian cuisine, is usually made with meat, but you won't miss it here! Mix all elements of this dish into each bite for the full taste experience!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Soy Sauce Mirin Blend
(Contains Sulphites, Wheat)
Not included in your delivery
Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/2 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, zest, then cut lime into wedges. Halve cucumber lengthwise, then cut into 1/2-inch half-moons. Peel, then mince or grate garlic. Roughly chop basil leaves. Remove outer layer of lemongrass, then quarter crosswise. Using the back of a spoon, forcefully tap lemongrass to bruise, then finely chop. Peel, then mince or grate ginger.
Combine lime zest, soy sauce mirin blend, ginger, garlic, 1/4 cup water and 1 tsp sugar (dbl both for 4 ppl) in a small bowl. Set aside.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then lemongrass and Beyond Meat®. Cook, breaking up patties into bite-sized pieces, until slightly crispy, 5-6 min.** Remove the pan from heat. Add laap sauce. Season with salt and pepper, then stir to combine.
Add 1/2 tbsp lime juice, 1 tbsp oil and 1/4 tsp sugar (dbl all for 4 ppl) to a medium bowl. Season with salt and pepper, then whisk to combine. Add spinach and cucumbers, then toss to combine.
Fluff rice with a fork, then stir in half the basil. Divide rice between plates. Top rice with salad, then spoon Beyond Meat® laap mixture over top. Sprinkle with half the crispy shallots (use all for 4 ppl) and remaining basil. Squeeze a lime wedge over top, if desired.