Plant-Based Chick'n & Creamy Pesto Sauce
with Herby Wedges & Apple Salad- 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
potato
1 sachet
garlic & herb seasoning
1
apple
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.)
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
1 packet
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
Not included in your delivery
1
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• 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.
• Toss salad to combine. • Divide plant-based chick'n, apple salad and herby wedges between plates. • Spoon creamy pesto sauce on top. Sprinkle with flaked almonds. Tear over parsley leaves to serve. Enjoy!
