Plant-Based Crumbed Chick'n & Kumara Fries
with Apple Salad & Beetroot Relish
A plant-based version of chicken tenders, yes it can be done. A sweet beetroot relish on the side gives us a match we never knew we needed. It’s perfect for dipping the fries in too!
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
1
apple
2
Kumara
1 packet
Mixed Salad Leaves
300 g
Plant-Based Crumbed Chicken Tenders
(Contains: Wheat, Gluten, Soy; )
1 packet
Beetroot Relish
(May be present: Almond, Cashew, Eggs, Soy, Wheat, Fish, Sesame, Milk, Gluten)
2
Radish
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Peel kumara and cut into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, grate carrot. • Thinly slice apple into wedges.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook plant-based chicken style tenders until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.
• In a large bowl, combine carrot, apple, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste. • Divide kumara fries, plant-based crumbed chick'n tenders and apple salad between plates. • Serve with beetroot relish. Enjoy!
