Double Plant-Based Chick'n
with Herby Fries & Pear Salad- Soy
- Gluten
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Ingredients
1 packet
Potato Fries
1 packet
Pepitas
(May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Plant-Based Smokey Aioli
(Contains: Soy;)
1 sachet
Garlic & Herb Seasoning
1
Pear
1
Carrot
600 g
Plant-Based Crumbed Chicken
(Contains: Soy, Gluten, Wheat;)
1 packet
Spinach & Rocket Mix
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Spread potato fries over a large microwave-safe plate. Cover with a damp paper towel. Microwave on high, 4 minutes. Drain any excess liquid. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.
• When the fries have 10 minutes remaining, heat a large frying pan over medium-high heat, with enough olive oil to coat the base. • When oil is hot, cook plant-based crumbed chicken until golden and heated through, 2-4 minutes each side (Cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.
• Meanwhile, grate carrot. Thinly slice pear. • Combine a drizzle of the balsamic vinegar and olive oil in a medium bowl. Season with salt and pepper. • Add spinach & rocket mix, carrot and pear. Toss to coat.
• Divide plant-based crumbed chick'n, herby fries and pear salad between plates. • Sprinkle salad with pepitas. Serve with plant-based aioli. Enjoy!
