Herby Half Chicken & Kūmara-Feta Filo Galette
with Plant-Based Basil Pesto & Garden Salad
Embrace the balmy summer days and nights while you dine outdoors with our delicious Al Fresco recipes. These satisfying share-style meals are packed with fresh and seasonal ingredients, perfect for entertaining. Warm filo pastry embraces feta kūmara and veggies, perfect to slice up and serve with herby chicken.
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 sachet
Seasoning Blend
750 g
Half Chicken
1 sachet
Classic Roast Seasoning
1
Cucumber
1 packet
Roasted almonds
(Contains: Almond; )
1 packet
Filo Pastry
(Contains: Gluten, Wheat; )
½ packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
1 packet
Leek
1 packet
Rocket leaves
1 packet
Plant-Based Basil Pesto
(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)
1
Kumara
1 packet
Rosemary
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
1 tbs
milk
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Peel orange kumara and cut into bite-sized chunks.
• Place kumara on a lined oven tray. Drizzle generously with olive oil, add lemon pepper seasoning and rosemary and toss to coat.
• Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, season half chicken with a good pinch of salt and pepper. In a small bowl, combine classic roast spice blend and a drizzle of olive oil. • When BBQ is hot, grill chicken, skin-side down first, with lid down, until charred and cooked through, 10-15 minutes each side. In last 5 minutes of cook time, spoon over spice blend mix and cook until golden. • Transfer to a plate, cover to keep warm and set aside to rest for 5-10 minutes. TIP: If your BBQ doesn't have a lid, place some foil over the top of the chicken as it cooks. TIP: Chicken is cooked through when It's no longer pink inside. • No BBQ? Season half chicken with a good pinch of salt and pepper. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook half chicken skin side down until browned, 4-5 minutes each side. • Transfer chicken to a lined oven tray, drizzle over spice blend and roast until cooked through, 25-30 minutes. Set aside to rest for 5-10 minutes.
• Thinly slice cucumber into rounds. Roughly chop roasted almond. • Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook sliced leek, stirring, until softened, 4-5 minutes.
• When kumara is done, remove from tray and transfer to a plate. • Place filo pastry flat on the lined oven tray. Place leek and roasted kumara in centre of the pastry, leaving a 4cm border around edge. • Crumble over cow's milk feta (see ingredients). Season with a pinch of salt and pepper. • Carefully fold pastry edges over kumara, leaving the centre exposed. Brush edges of pastry with the milk. Bake in the oven until golden, 15-20 minutes. TIP: Use the same lined oven tray from the kumara to cook your pastry, for extra flavour!
• Meanwhile, in a medium bowl, combine cucumber, rocket leaves, a drizzle of white wine vinegar and olive oil and season to taste.
• Slice kumara galette. Dollop basil pesto over galette. • Bring everything to the table to serve. Help yourself to herby half chicken, kumara and feta filo galette and salad. Enjoy!
