Double Plant-Based Crumbed Chick'n & Chermoula Wedges
with Radish Salad & Plant-Based Mayo- Gluten
- Soy
- Almond
Who says eating plant-based is boring? It's time to get excited for our crumbed chick'n – we've paired it with spiced baked wedges and an radish salad for maximum flavour and fun. Don't forget the plant-based mayo for dipping!
Ingredients
2
potato
½ sachet
chermoula spice blend
2
radish
2 packet
Plant-Based Crumbed Chicken Tenders
(Contains: Gluten, Soy; )
1 bag
Mixed Salad Leaves
1
carrot
1 packet
Plant-Based Mayo
(Contains: Soy; )
1 packet
flaked almonds
(Contains: Almond; )
Not included in your delivery
1
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place 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.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, thinly slice radish. Thinly slice carrot into half-moons. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
• When the wedges have 5 minutes remaining, return the frying pan to medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken tenders in batches, 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 in a large bowl. Toss to combine and season to taste. • Divide plant-based crumbed chick'n, chermoula wedges and radish salad between plates. • Sprinkle toasted almonds over salad. Serve with plant-based mayo. Enjoy!
