Mediterranean Falafel, Chicken & Chargrilled Capsicum Salsa Toss
with Onion Couscous & Plant-Based Pesto Aioli
- Gluten
- Wheat
- Almond
- May contain traces of allergens
- Soy
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
- Almond
- Eggs
- Gluten
- Wheat
Ingredients
1
Brown Onion
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
330 g
Chicken Breast
1 sachet
Lemon Pepper Seasoning
1 packet
Plant-Based Aioli
2
Red Radish
1 packet
Spinach Falafel
(May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut, Almond, Eggs, Gluten, Wheat.)
1 packet
Snacking Tomatoes
1 packet
Rocket
Cooking Steps
• Thinly slice brown onion (see ingredients) and radish. • Halve snacking tomatoes and baby spinach leaves. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a small bowl, combine plant-based aioli, plant-based basil pesto and the water (for the sauce).
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring, until softened, 4-5 minutes. Add lemon pepper seasoning and cook until fragrant, 1 minute. • Add the water (for the couscous) and the salt and bring to the boil. Add couscous, stir to combine. Cover with a lid and remove from the heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork. Season to taste.
• Meanwhile, cut or tear each spinach falafel into quarters (don't worry if they crumble!). • In a large frying pan, heat olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) over medium-high heat. When oil is hot, cook falafels, tossing, until deep golden brown, 4-6 minutes. Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat, with a drizzle of olive oil. Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded).
• Meanwhile, to a large bowl, add tomato, radish, rocket, falafels, and a drizzle of vinegar and olive oil. Season and toss to combine. • Divide the onion couscous between bowls. Top with Mediterranean falafel, chicken, and rocket-tomato medley. • Drizzle over plant-based pesto aioli sauce. Top with flaked almonds to serve. Enjoy!
