Quick Plant-Based Chick'n & Herby Fries
with Apple Salad & Creamy Mayo
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 fries and an apple salad for maximum flavour and fun. Don't forget the creamy mayo for dipping!
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 packet
Plant-Based Mayonnaise
1 sachet
Garlic & Herb Seasoning
1
Apple
1 packet
Potato Fries
1
Carrot
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
Not included in your delivery
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
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, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, thinly slice apple into wedges. Grate carrot. • In a medium bowl, combine apple, carrot, mixed salad leaves a drizzle of vinegar and olive oil. Season and 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 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 (slice if preferred), apple salad and herby wedges between plates. • Spoon creamy pesto sauce over chick'n and wedges. Enjoy!
