Plant-Based Chick'n, Haloumi & Herby Wedges
with Apple Salad & Creamy Pesto Sauce
Who says eating plant-based is boring? it's time to get excited for our crumbed Chick'n – we've paired it with HALOUMI & herby baked wedges and an apple salad for maximum flavour and fun. Don't forget the creamy pesto sauce 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
Balsamic Vinaigrette Dressing
1
Carrot
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 sachet
Garlic & Herb Seasoning
1
Apple
1 packet
Haloumi
(Contains: Milk;)
1 packet
Mixed Salad Leaves
1 packet
Parsley
1 packet
Plant-Based Basil Pesto
(Contains: Almond; May be present: Cashew, Eggs, Macadamia, Milk, Walnut.)
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1 packet
Plant-Based Mayonnaise
1 packet
Potato Fries
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. • In a medium bowl, place haloumi and cover with water to soak. • 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. Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • 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. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• Toss salad to combine. • Divide plant-based chick'n (slice if preferred), haloumi, 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. Enjoy!
