[Savvy Shortcuts] NZ Plant-Based Chicken Style Tender & Pre-Prepped Fries
with Truffle Mayo & Salad
- Wheat
- Gluten
- Eggs
- Sulphites
- Soy
- Sulphites
- May contain traces of allergens
- Fish
- Soy
- Cashew
- Sesame
- Wheat
- Gluten
- Almond
- Milk
- Eggs
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Mixed Salad Leaves
1 packet
Italian Truffle Mayonnaise
(Contains: Wheat, Gluten, Eggs; )
1 packet
Potato Fries
(Contains: Sulphites; May be present: Sulphites)
1 packet
Balsamic & Olive Oil Dressing
(Contains: Sulphites; May be present: Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs)
1
Pear
300 g
Plant-Based Crumbed Chicken Tenders
(Contains: Wheat, Gluten, Soy; )
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place potato fries on a lined oven tray. Sprinkle with garlic & herb seasoning, drizzle with olive oil and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based chicken-style tenders until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.
• While the beef is resting, thinly slice pear into wedges. • In a large bowl, combine mixed salad leaves, pear and balsamic & olive oil dressing. Season to tas
• Slice steak. • Divide steak, pre-prepped fries and salad between plates. • Serve with Italian truffle mayonnaise. Enjoy!
