Pork Sausages & Cucumber Slaw
with Herby Fries & 'Aioli'
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
Slaw Mix
packet
Slaw Mix
2 packet
Plant-Based Smokey Aioli
(Contains: Soy;)
1 sachet
Garlic & Herb Seasoning
1
Apple
1 packet
Potato Fries
4
Pork, Garlic & Herb Sausages
(Contains: Sulphites; May be present: Milk, Soy, Wheat, Gluten.)
1
Cucumber
1 packet
Mustard Cider Dressing
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place potato fries on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, thinly slice cucumber into half-moons. Thinly slice apple (see ingredients) into wedges. • In a large bowl, combine cucumber, apple, slaw mix, mustard cider dressing and half the plant-based smokey aioli. Season to taste.
Custom Recipe: If you've swapped to pork, garlic & herb sausages, in a large frying pan, heat a small drizzle of olive oil over medium heat. Cook pork sausages, turning occasionally, until browned and cooked through, 10-12 minutes.
• Divide plant-based chick'n tenders, cucumber slaw and herby fries between plates. • Serve with remaining plant-based smokey aioli. Enjoy!
