Double Plant-Based Crumbed Chick'n & Chermoula Wedges
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
roasted hazelnuts
(Contains: Tree Nuts; )
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 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. Thinly slice carrot into half-moons. • 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 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 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!
