Plant-Based Crumbed Chick'n & Rainbow Veggie Fries
with Creamy Pesto Dip- Sesame
- Gluten
- Soy
- Wheat
- Eggs
- Milk
- Walnut
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
Turn mealtime into a colourful adventure! Kids can dive into their own golden crumbed chick'n fingers and enjoy some sesame rainbow veggie fries. It’s fun, hands-on and packed with veggie power!
Ingredients
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1
Zucchini
1
Sweet Potato
1
Carrot
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1
Parsnip
1 packet
Creamy Pesto Dressing
(Contains: Eggs, Milk, Walnut; May be present: Almond, Cashew, Macadamia.)
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut zucchini, beetroot and carrot into fries. • Cut sweet potato and potato into wedges.
• Place potato wedges on a lined oven tray. Drizzle with olive oil, sprinkle over sesame seeds (see ingredients), season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes. Little cooks: Help with sprinkling over the sesame seeds and tossing the wedges.
• 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.
• Slice plant-based crumbed chicken.
• Divide plant-based crumbed chicken and rainbow veggie fries between plates.
• Serve with creamy pesto dressing. Enjoy!
