with Herbed Mayo & Slivered Almonds
Who doesn’t love a little spice on their chicken? Coated in our punchy Kiwi spice blend, the chicken crisps up in the pan until golden. Serve it on a bed of effortless roasted veggies and finish with a sprinkle of almonds for a bold, balanced meal.
Allergens
Utensils
Tags
Dill & Parsley Mayonnaise
1 packet
Red Onion
1
Baby spinach leaves
1 packet
Salmon
280 g
White turnip
1
Kiwi Spice Blend
1 sachet
Peeled Pumpkin Pieces
1 packet
Parsley
1 packet
Slivered Almonds
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Cut onion (see ingredients) into quarters. Cut white turnip into bite-sized chunks. • Place onion, turnip and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• Heat a drizzle of olive oil over a medium-high heat. Pat the salmon dry with paper towel and season both sides. When the oil is hot, add the salmon and Kiwi spice blend skin side down, and cook, turning, until just cooked through, 2-4 minutes each side. TIP: Patting the skin dry helps it crisp up in the pan!
• To the tray of roast veggies, add baby leaves and toss to combine. TIP: Transfer veggies and baby leaves to a bowl if your tray is getting crowded.
• Divide roast pumpkin toss between plates. Top with smokey salmon. • Dollop over dill & parsley mayonnaise. Sprinkle with crispy shallots to serve. Enjoy!
2870
kJ
Energy (kJ)
687
kcal
Calories
47.3
g
Fat
6.3
g
of which saturates
25.8
g
Carbohydrate
15.2
g
of which sugars
6.6
g
Dietary Fibre
37.8
g
Protein
1.1
mg
Cholesterol
665
mg
Sodium
