Ingredients

Method

• 1⁄2 cup Woolworths smooth no-added sugar peanut butter
• 1 cup coconut milk
• 1 T Thai red curry paste
• 1 T fresh lime juice
• 1 t brown sugar
• Sea salt, to taste
• 1 free-range egg, whisked
• 1⁄2 cup milk
• 1 cup water
• 120 g flour
• Salt, a pinch
• 2 - 3 baby beetroot, boiled
• 1 – 2 handfuls baby spinach
• 4 baby carrots, boiled and chopped
• Fresh turmeric, for sprinkling, to taste

Method

Ingredients

1. Heat Woolworths smooth no-added sugar peanut butter, coconut milk, Thai red curry paste, fresh lime juice, brown sugar and sea salt to taste in a pan. Mix well.

2. Whisk the free-range egg, milk, water, flour and a pinch of salt until smooth. Divide the batter into thirds. Blend boiled baby beetroot into one third; blend handfuls baby spinach or chopped Swiss chard into the second; and blend the boiled and chopped baby carrots and a sprinkle of fresh or ground turmeric to taste into the final third.

3. Fry as you would pancakes, then fill with Woolworths’ herb salad, seared steak and a drizzle of peanut sauce.

Cook's note: Use spinach leaves instead of pancakes if you like.

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