Double Plant-Based Chick'n & Herby Wedges
with Tomato Salad & Creamy Pesto Sauce- Almond
- Gluten
- Soy
- Wheat
- Eggs
- Milk
- Cashew
- Walnut
- Macadamia
- May contain traces of allergens
- Peanuts
- Sesame
- Soy
- Brazil nut
- Traces of Cashew
- Hazelnut
- Pine Nut
- Pecan
- Pistachio
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
Ingredients
2
sweet potato
1 packet
garlic & herb seasoning
1 punnet
snacking tomatoes
1
carrot
1 bag
mixed salad leaves
1 packet
Plant-Based Mayonnaise
1 packet
plant-based basil pesto
(Contains: Almond; May be present: Eggs, Milk, Cashew, Walnut, Macadamia.)
2 packet
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Walnut, Macadamia, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Pine Nut, Pecan, Pistachio.)
1 bag
parsley
Not included in your delivery
olive oil
drizzle
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. • Spread wedges over a large microwave-safe plate. Cover with a damp paper towel. Microwave wedges on high, 4 minutes. • Drain any excess liquid, then place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 12-15 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, halve snacking tomatoes. Grate carrot. • In a medium bowl, combine a drizzle of the balsamic vinegar and olive oil. Season, then add snacking tomatoes, carrot and mixed salad leaves. Set aside. • In a small bowl, combine plant-based mayonnaise and plant-based basil pesto.
TIP: Toss the salad just before serving to keep the leaves crisp.
• 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, in batches, until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.
• Toss salad to combine. • Divide plant-based chick'n, tomato 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. Enjoy!
