The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1
Cucumber
2
Potato
2
Garlic
1 packet
Mixed Salad Leaves
660 g
Chicken Thigh
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Snacking Tomatoes
1 sachet
Aussie Spice Blend
1 packet
Italian Truffle Mayonnaise
(Contains: Eggs;)
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until just tender, 18-20 minutes.
Little cooks: Kids can help toss the potatoes.
Custom Recipe: If you've doubled your chicken thigh, follow the instructions above.
Custom Recipe: Cook chicken in batches for the best results. Spread over two oven trays if your trays is getting crowded.
• When the potatoes are done, lightly crush them on the tray until 1cm-thick. Drizzle with melted garlic butter. Return to oven to roast until golden, 8-10 minutes.
• Meanwhile, combine a drizzle of vinegar and olive oil in a large bowl. Season to taste. • Add mixed salad leaves, cucumber and snacking tomatoes to the dressing and toss to combine.
Little cooks: Take the lead by combining the ingredients for the dressing!
• Slice spiced chicken. • Divide chicken, garlic-butter potatoes and cucumber salad between plates. Sprinkle everything garnish (see ingredients) over the salad. • Serve with Italian truffle mayonnaise. Enjoy!