Plant-Based Crumbed Chick'n & Supergreen Veggie Salad
with Everything Garnish & Creamy Caper Sauce
- Eggs
- Milk
- Gluten
- Soy
- Wheat
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
We're very serious about our salads around here and only the tastiest of ingredients get a seat at our table. This plant-based crumbed chick'n and supergreen salad is truly the stuff of greatness, especially when you drizzle over the creamy caper sauce. It's got flavour aplenty!
Ingredients
1 packet
Peeled & Chopped Pumpkin
1
Cucumber
1
Red Apple
1 packet
Capers
1 packet
Dill
1 packet
Caesar Dressing
(Contains: Eggs, Milk;)
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1
Gourmet Leaf Mix
1 sachet
Everything Garnish
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1
Red Onion
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Slice red onion into wedges. Place
peeled & chopped pumpkin and onion on a lined oven tray. Drizzle with olive
oil, season with salt and toss to coat.
• Roast until tender and lightly caramalised, 20-25 minutes. Remove tray from
oven and allow to cool slightly.
• Meanwhile, thinly slice cucumber into rounds. Thinly slice apple into wedges.
Roughly chop dill. Reserve caper liquid, then roughly chop capers.
• In a small bowl, combine chopped capers and Caesar dressing. Set aside.
• In a large bowl, combine the honey, reserved caper liquid and a drizzle of
vinegar and olive oil. Set aside.
TIP: Capers have a strong flavour, use less if desired.
• 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.
• To the bowl with honey dressing, add cucumber, apple, dill, cooled veggies, and
gourmet leaf mix. Toss to combine and season to taste.
• Slice crumbed chick'n into large pieces.
• Divide supergreen salad between bowls. Top with crumbed chick'n. Drizzle over
creamy caper sauce. Sprinkle with everything garnish to serve. Enjoy!
