with Herby Fries & Pear Salad
Want a plant-based substitute for chicken that looks, cooks and tastes a lot like the real thing? Our crumbed chick'n is it! The tenders work wonderfully with the plant-based aioli and the oh-so-easy pre-cut potato fries.
Allergens
Utensils
Tags
Olive oil
Potato Fries
1 bag
Garlic & herb seasoning
1 sachet
Plant-Based Crumbed Chicken
1 packet
Carrot
1
Pear
1
Vinegar
1 drizzle
Salad leaves
1 bag
Pepitas
1 packet
Plant-Based Smokey Aioli
1 packet
• 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 and season with salt. Toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.
• When the wedges have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook plant-based crumbed chicken until golden and heated through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
• Meanwhile, grate carrot. Thinly slice pear. • Combine a drizzle of vinegar and olive oil in a medium bowl. Season with salt and pepper. • Add salad leaves, carrot and pear. Toss to coat.
• Divide plant-based crumbed chick'n, herby fries and pear salad between plates. • Sprinkle salad with pepitas. Serve with plant-based aioli. Enjoy!
3115
kJ
Energy (kJ)
41.9
g
Fat
4.1
g
of which saturates
62.7
g
Carbohydrate
14.9
g
of which sugars
23.9
g
Protein
1350
mg
Sodium
with Cucumber Salad & Plant-Based Smokey Aioli
