with Radish Salad & Plant-Based Mayo
Who says eating plant-based is boring? It's time to get excited for our crumbed chick'n – we've paired it with herby baked wedges and a radish salad for maximum flavour and fun. Don't forget the creamy pesto sauce for dipping!
Allergens
Utensils
Tags
Olive oil
1
Potatoes
2
Chermoula spice blend
0.5 sachet
Radish
2
Carrot
1
Plant-Based Crumbed Chicken Tenders
1 packet
Mixed Salad Leaves
1 bag
Roasted hazelnuts
1 packet
Plant-Based Mayo
1 packet
Vinegar
1 drizzle
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place wedges on a lined oven tray. Sprinkle over chermoula spice blend (see ingredients), drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, thinly slice radish. Grate the carrot. • Roughly chop roasted hazelnuts.
• When the wedges have 5 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken tenders until golden and heated through, 2-3 minutes each side. • Transfer to a paper towel-lined plate.
• Meanwhile, add mixed salad leaves, radish, carrot and a drizzle of vinegar and olive oil to a large bowl. Toss to combine and season to taste. • Divide plant-based crumbed chick'n, chermoula wedges and radish salad between plates. • Sprinkle hazelnuts over salad. Serve with plant-based mayo. Enjoy!
3609
kJ
Energy (kJ)
53.2
g
Fat
6
g
of which saturates
65.8
g
Carbohydrate
16.8
g
of which sugars
30.4
g
Protein
1270
mg
Sodium
with Radish Salad & Plant-Based Mayo
