[Plant-based] NZ Double Plant-Based Crumbed Chick'n & Potato Fries
with Apple Salad & Beetroot Relish
- Wheat
- Gluten
- Soy
- Almond
- Cashew
- Eggs
- Soy
- Wheat
- Fish
- Sesame
- Milk
- Gluten
- May contain traces of allergens
Ingredients
1
apple
2
Kumara
1 packet
Mixed Salad Leaves
600 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
Cooking Steps
• 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.
• Meanwhile, thinly slice radish. Thinly slice apple into wedges.
• 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.
• 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!
