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[Plant-based] NZ Double Plant-Based Crumbed Chick'n & Potato Fries

[Plant-based] NZ Double Plant-Based Crumbed Chick'n & Potato Fries

with Apple Salad & Beetroot Relish

Get up to $175 off

Allergens:

Wheat

•Gluten

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1

apple

2

Kumara

1 packet

Beetroot Relish

1 packet

Mixed Salad Leaves

600 g

Plant-Based Crumbed Chicken Tenders

(Contains: Wheat, Gluten, Soy; )

2

Radish

Nutrition Values

Calories1090 kcal

Energy (kJ)4570 kJ

Fat63.8 g

of which saturates8.1 g

Carbohydrate80.5 g

of which sugars21.8 g

Dietary Fibre7.1 g

Protein47.1 g

Sodium1890 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.

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. Peel orange kumara and cut into fries. • Place 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.

2

• Meanwhile, thinly slice radish. Thinly slice apple into wedges.

3

• When the fries have 10 minutes remaining, in a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook plant-based crumbed chicken tenders until golden and heated through, 2-3 minutes on each side (cook in batches if your pan is getting crowded). • Transfer to a paper towel-lined plate.

4

• In a large bowl, combine radish, apple, mixed salad leaves, 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!

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