with Herby Pre-Cut Fries & Smokey 'Aioli' Slaw
If you haven't tried our plant-based crumbed 'chicken' tenders yet, prepare to be more than satisfied! They get lovely and golden in the pan and pair perfectly with the subtly sweet and tart slaw, plus our signature wedges.
Allergens
Utensils
Tags
Olive oil
Potato Fries
1 packet
Garlic & herb seasoning
1 sachet
Plant-Based Crumbed Chicken
2 packet
Cucumber
1
Slaw mix
1 bag
Baby spinach leaves
1 bag
Plant-Based Smokey Aioli
2 packet
Vinegar
drizzle
• 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 toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the wedges between two trays.
• When fries have 10 minutes remaining, in a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate. TIP: Cook chick'n in batches for the best results.
• Meanwhile, thinly slice cucumber into rounds. • In a large bowl, combine cucumber, slaw mix, baby spinach leaves, a drizzle of vinegar and half the plant-based smokey aioli. Season.
• Divide plant-based chick'n tenders, cucumber slaw and herby fries between plates. • Serve with remaining plant-based smokey aioli. Enjoy!
4405
kJ
Energy (kJ)
66
g
Fat
4.8
g
of which saturates
73.9
g
Carbohydrate
9.3
g
of which sugars
34.8
g
Protein
2410
mg
Sodium
with Cucumber Salad & Plant-Based Smokey Aioli
