NZ Lemon Herb Chicken Sausages & Crispy Wedges
with Honey Mustard & Tomato Cos Salad
Calories
:
162 kcalProtein
:
3.8g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Wheat
- Gluten
- Milk
- Soy
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2 packet
Potato
1 sachet
Crispy Chip Spice Blend
(Contains: Wheat, Gluten; )
1
Lemon & Herb Chicken Sausages
1
Tomato
1
Cos Lettuce
1 packet
Honey-Mustard Sauce
(Contains: Milk; May be present: Soy)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Calories162 kcal
Energy (kJ)676 kJ
Fat5.2 g
of which saturates0.8 g
Carbohydrate22.8 g
of which sugars10 g
Dietary Fibre3.8 g
Protein3.8 g
Sodium532 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Frying Pan
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges.
- Place on lined oven tray. Drizzle with olive oil, sprinkle with crispy seasoning, season with salt and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
2
- When wedges have 15 minutes remaining, heat a large frying pan with a drizzle of olive oil over medium-high heat.
- Cook lemon & herb chicken sausages, turning, until browned all over and cooked through, 12-15 minutes.
3
- Just before serving, roughly chop cos lettuce. Thinly slice tomato into wedges.
- In a medium bowl, combine lettuce, tomato, a drizzle of olive oil and vinegar. Season.
- In a small heatproof bowl, microwave honey mustard sauce until heated through, 30 seconds.
4
- Divide lemon herb sausages, crispy wedges and cos salad between plates.
- Serve with honey mustard sauce. Enjoy!
ELEVATE ME: If you've added extra ingredients to this recipe, slice lemon into wedges and squeeze some lemon juice over the salad. Crumble over cow's milk feta and tear over parsley.
