3 ways to turn peanut butter into a satisfying lunch

While we will always love peanut butter on toast, there are times when you want something a little more substantial. The best thing about peanut butter, other than its affordability, is its versatility – as seen in these three dishes.

  • Tenderstem™ broccoli and steak salad with satay dressing

    This carb-conscious salad might sound virtuous, but the combination of creamy peanut butter with crisp broccoli and seared steak will leave you feeling full and very satisfied.

    Ingredients:

    For the satay dressing:

    • ½ cup coconut milk
    • 3–4 T smooth peanut butter
    • 1 red chilli, sliced
    • 1 T fish sauce
    • 1 t rice wine vinegar
    • 1 t sugar
    • 1 lime, juiced

    For the salad:

    • ½ head shredded purple cabbage
    • 1 x 400 g bag blanched Tenderstem™ broccoli
    • 2 free range sirloin steaks
    • Fresh mint, torn, for serving

    Method:

    1. To make the satay dressing, place coconut milk, smooth peanut butter, sliced red chilli, fish sauce, rice wine vinegar, sugar and the juice of 1 lime in a blender and blitz until smooth.
    2. Season to taste and add 1–2 T more coconut milk if necessary. Loosen with water to reach the desired consistency.
    3. Toss ½ head shredded purple cabbage with the bag blanched Tenderstem™ broccoli.
    4. Pan-fry the free range sirloin steaks to your liking, slice while warm and arrange over the salad.
    5. Serve with a handful of torn fresh mint and drizzle over the satay dressing.

    (Recipe by Hannah Lewry)

    (Serves 4)

  • Sweet potato fritters with spicy peanut sauce

    While these are ideal fresh out of the frying pan, they also keep pretty well stored in the fridge – perfect for those quick lunches in-between Zoom calls.

    Ingredients:

    • 1 x 500 g bag Woolworths Ready to Cook Sweet Potato, steamed, drained and cooled
    • 2 free range eggs, beaten
    • 1-2 oranges, zested
    • 3-4 spring onions, thinly sliced
    • 10 g chives, finely chopped
    • 10 g fresh coriander, finely chopped
    • 60 g flour
    • 1 heaped t baking powder
    • A pinch salt
    • Butter and olive oil, for frying

    For the spicy peanut dipping sauce:

    • 1 T olive oil
    • 1 x 80 g sachet Woolworths Red Thai Curry Paste
    • 1 x 400 ml can coconut milk
    • 1–2 T smooth peanut butter
    • 1–2 T fish or soya sauce
    • 2 limes, juiced
    • 1 T coconut or palm sugar

    Method:

    1. Mash the cooled, steamed sweet potato with a fork. Add the beaten eggs and mix. Fold in the orange zest, spring onion, chives and coriander. Sift in the flour, baking powder and salt.
    2. Melt a little butter in a pan and add a little oil. When it starts sizzling, drop in heaped teaspoonfuls of batter, making sure that they are well spaced apart. Fry on both sides until lightly browned. Remove from pan and drain on kitchen paper.
    3. To make the peanut sauce, fry the curry paste in the olive oil for a few minutes until fragrant. Whisk in the coconut milk and reduce slightly before removing from the heat. Whisk in the remaining ingredients and serve with the warm fritters.

    (Recipe by Abigail Donnelly)

    (Serves 4)

  • Easy peanut butter noodles

    Make double of this dressing and store it in the fridge so that you’ve always got it ready to spruce up instant noodles.

    Ingredients:

    For the peanut butter dressing:

    • 1 T smooth peanut butter
    • 1/3 cup coconut milk
    • 1 t soya sauce
    • 1 t fish sauce

    For the fridge clean-up BBQ sauce:

    • ¼ cup thick soya sauce
    • 2 T tomato sauce
    • 2 t vinegar
    • 2 T peach jam
    • 2 t orange juice

    For the turmeric noodles:

    • Woolworths Prepared Garlic, Ginger, Chilli and Turmeric
    • 2 T vegetable oil
    • Woolworths Fresh Rready Cooked Udon Noodles
    • ½ leftover shredded chicken
    • Grated raw baby marrow, for serving
    • Sliced spring onions, for serving
    • Sesame seeds, for serving

    Method:

    1. For the dressing: combine 1 T smooth peanut butter, ⅓ cup coconut milk, 1 t soya sauce and 1 t fish sauce.
    2. For the fridge clean-up BBQ sauce: mix ¼ cup thick soya sauce, 2 T tomato sauce, 2 t vinegar, 2 T peach or apricot jam and 2 t orange juice, and simmer for 5 minutes.
    3. For the turmeric noodles: place ½ cube each Woolworths Prepared Garlic, Ginger, Chilli and Turmeric and 2 T vegetable oil in a pan and fry until golden. Toss through warmed leftover noodles or Woolworths Fresh Ready Cooked Udon Noodles.
    4. To assemble: Add ½ leftover shredded chicken to the pan of simmering BBQ sauce and toss to coat. Serve with the warm turmeric noodles, grated raw baby marrow, sliced spring onions and a sprinkle of sesame seeds or peanuts if you have.
    5. Serve the peanut dressing on the side.

    Cook’s note: The ‘fridge clean-up BBQ sauce’ is a great way to use up all those bits of leftover condiments in your fridge...

    (Recipe by Hannah Lewry)

    (Serves 4)

    Feeling inspired by these veg-forward dishes?

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