Seared Plant-Based Crumbed Chick'n & Herby Cannellini Beans
with Blistered Cherry Tomato & Yoghurt Spread
Calories
:
644 kcalProtein
:
33.1g proteinPreparation Time
:
20 minutesDifficulty
:
EasyAllergens:
- Gluten
- Soy
- Wheat
- Milk
Channel your inner chef with elegant plating, where a swoosh of cool Greek-style yoghurt forms the base for parsley cannellini beans. Topped with blistered cherry tomatoes, seared plant-based crumbed chick'n and a fresh cucumber salad, this dish finishes on a high note.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1 packet
Snacking Tomatoes
1
Garlic
1 packet
Parsley
1
Cucumber
1 packet
Cannellini Beans
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1 packet
Mixed Salad Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
Not included in your delivery
2 tbs
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
•Large Frying Pan
Cooking Steps
1
- Halve snacking tomatoes. Thinly slice garlic.
- In a large frying pan, heat a drizzle of olive oil over high heat.
- Cook tomatoes, stirring occasionally, until blistered, 4-5 minutes.
- In the last minute, add garlic and cook until fragrant.
- Remove pan from heat, add a drizzle of vinegar, tossing to combine.
- Transfer to a bowl, season and cover to keep warm.
2
- Meanwhile, roughly chop parsley.
- Thinly slice cucumber into rounds.
- Drain and rinse cannelini beans.
- In a medium bowl, combine cannellini beans, parsley, a generous drizzle of olive oil and vinegar. Season to taste.
3
- Wipe out frying pan and return to medium-high heat with enough olive oil to coat base.
- Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.
- Transfer to a paper towel-lined plate.
4
- In a large bowl, combine mixed salad leaves, cucumber, a drizzle of olive oil and vinegar. Season.
- Spread Greek-style yoghurt over base of serving plates. Top with herby cannellini beans and blistered cherry tomatoes.
- Divide crumbed chick'n and cucumber salad between plates with beans. Drizzle with olive oil to serve. Enjoy!
