Who says eating plant-based is boring? It's time to get excited for our crumbed chick'n – we've paired it with herby baked wedges and an apple salad for maximum flavour and fun. Don't forget the creamy pesto sauce for dipping!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
garlic & herb seasoning
mixed salad leaves
plant-based basil pesto(ContainsTree NutsMay be present Egg, Milk)
plant-based crumbed chicken(ContainsGluten, Soy)
flaked almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, thinly slice apple into wedges. Grate carrot. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add apple, carrot and mixed salad leaves. Set aside. • In a small bowl, combine plant-based mayonnaise and plant-based basil pesto.
• When wedges have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.
TIP: Cook the chick'n in batches for the best results.
• Toss salad to combine. • Divide plant-based chick'n, apple salad and herby wedges between plates. • Spoon creamy pesto sauce over chick'n and wedges. Sprinkle with flaked almonds. Tear over parsley leaves to serve.