Paprika Plant-Based Crumbed Chick'n & Fennel-Orange Salad
with Roasted Potato Chunks & Garlic Yoghurt
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. With feathery crests and cleansing bulbs, the Fennel will quickly become the best part of this salad. When paired with paprika plant-based crumbed chicken and juicy orange, you’ll be savouring each and every bite. Compliments to the Fennel we say!
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
1 packet
Mixed Salad Leaves
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy.)
1
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Orange
2
Potato
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks.
- Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 20-25 minutes.
- Meanwhile, thinly slice fennel (reserving some fronds for garnish!).
- Peel and thinly slice orange into wedges.
- Finely chop garlic.
- In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat, until fragrant, 1 minute. Transfer to a small bowl.
- Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste and set aside.
- Return frying pan to medium-high heat with a drizzle of olive oil.
- Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Add paprika spice blend and cook, turning to coat, until fragrant, 1 minute.
- While crumbed chick'n is cooking, in a large bowl, combine orange, fennel, mixed salad leaves, a drizzle of balsamic vinegar and olive oil. Season to taste.
- Slice plant-based crumbed chick'n.
- Divide paprika plant-based crumbed chick'n, roasted potato chunks and fennel orange salad between plates.
- Serve with garlic yoghurt and garnish with reserved fennel fronds. Enjoy!
