It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! It takes great precision from tiny hands to help stack mixed salad leaves, golden plant-based crumbed chick'n and tomato slices into a toasted garlic ciabatta, that's why your little chef will be the perfect partner for the job!
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 sachet
Chicken Salt
2
Bake-At-Home Ciabatta
1 packet
Dill & Parsley Mayonnaise
2
Garlic
1 packet
Mixed Salad Leaves
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
2
Sweet Potato
1
Tomato
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with pepper and toss to coat. • Bake until tender, 20-25 minutes. Little cooks: Help toss the fries! TIP: If your oven tray is crowded, divide the fries between two trays.
• In a large frying pan, heat enough olive oil to coat base over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate. Season with salt and pepper.
• While crumbed chick'n is cooking, finely chop garlic. Place the butter and garlic in a small microwave-safe bowl. Microwave in 10 second bursts, until fragrant. • Slice bake-at-home ciabatta in half lengthways. Spread garlic butter over ciabatta slices. • Place bake-at-home ciabatta directly on wire racks in the oven and bake until heated through, 3-5 minutes. Little cooks: Take charge my spreading the garlic butter over the ciabatta!
• Meanwhile, slice tomato into thin rounds. • To the tray with sweet potato fries, sprinkle over chicken salt, tossing to coat. • Spread ciabatta bases with dill & parsley mayonnaise, then top with mixed salad leaves, crumbed chick'n and tomato slices. • Serve with seasoned sweet potato fries. Enjoy! Little cooks: Take the lead and help build the sandwiches!