Greek-Style Plant-Based Crumbed Chick'n & Supergreen Salad
with Oregano Potatoes & Garlic Sauce
A warm bed of golden potatoes lay the base for plant-based crumbed chick'n of joyous proportions. Teamed with crisp veggies and pickled onion, it's a delectable meal the whole family will love.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1 packet
Snacking Tomatoes
1 sachet
Dried Oregano
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
1
Red Onion
2
Potato
1 sachet
Garlic & Herb Seasoning
1 packet
Baby Spinach Leaves
1
Cucumber
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
Utensils
Cooking Steps
• See ‘Top Steak Tips’ (below left). Preheat oven to 240°C/220°C fan-forced.
• Cut potato into bite-sized chunks.
• Spread potatoes over a large microwave-safe plate. Cover with a damp
paper towel. Microwave potatoes on high, 3 minutes.
• Drain any excess liquid, then place potatoes on a lined oven tray.
Drizzle with olive oil, sprinkle over dried oregano, season with salt and toss
to coat.
• Spread out evenly, then roast until golden and tender, 10-15 minutes.
• Meanwhile, thinly slice red onion (see ingredients).
• In a small bowl, combine the white wine vinegar and a good pinch of sugar
and salt.
• Scrunch sliced onion in your hands, then add to the pickling liquid. Add
enough water to just cover onion. Set aside.
• Halve snacking tomatoes. Roughly chop cucumber.
• 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.
• In a second medium bowl, combine tomato, cucumber, baby spinach
leaves, a drizzle of olive oil and a splash of pickling liquid. Season to taste.
• Drain pickled onion.
• Slice beef rump.
• Divide oregano potatoes, Greek-style beef rump and supergreen salad
between plates. Top with pickled onion and garlic sauce. Enjoy!
