Herby Plant-Based Crumbed Chick'n & Dill-Parsley Potatoes
with Cherry Tomato Salad
- Eggs
- Gluten
- Soy
- Wheat
In this six-ingredient stunner, garlic and herb seasoning coats tender plant-based crumbed Chick'n to perfection, whilst our herby mayo meets boiled potatoes in a warm spud salad delight.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Snacking Tomatoes
2
Potato
1 sachet
Garlic & Herb Seasoning
2 packet
Dill & Parsley Mayonnaise
(Contains: Eggs)
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat)
Not included in your delivery
1 drizzle
olive oil
¼ tsp
salt
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Boil the kettle. Cut potato into bite-sized chunks.
• Half-fill a medium saucepan with boiling water and add a generous pinch of salt.
• Cook potato in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. Drain and return to saucepan. Set aside and allow to cool slightly.
• Meanwhile, in a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add plant-based crumbed chicken, turning to coat.
• 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.
• Halve snacking tomatoes.
• In a large bowl, combine mixed salad leaves, tomatoes, a drizzle of vinegar and olive oil. Toss to combine. Season to taste.
• To saucepan with potatoes, add 1/2 the dill & parsley mayonnaise, the salt and a good pinch of pepper and toss to combine.
• Slice plant-based crumbed chicken.
• Divide herby plant-based crumbed chicken, creamy crushed potatoes and cherry tomato salad between plates. Serve with remaining mayonnaise.
• ELEVATE ME: If you've added extra ingredients to to your recipe, roughly chop roasted almonds. Crumble fetta cubes and sprinkle almonds over salad. Tear over parsley to garnish. Enjoy!
