Plant-Based Chick'n & Creamy Pesto Sauce
with Herby Wedges & Apple Salad
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1
garlic & herb seasoning
1
apple
1
carrot
1
mixed salad leaves
1
Plant-Based Mayonnaise
1
plant-based basil pesto
(Contains Almond; May be present: Egg, Milk, Cashew, Walnut, Macadamia. )
1
Plant-Based Crumbed Chicken
(Contains Gluten, Soy, Wheat;)
1
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1
parsley
Not included in your delivery
1
olive oil
1
balsamic vinegar
Nutritional Values
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, thinly slice apple into wedges. Grate carrot. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add apple, carrot and mixed salad leaves. Set aside. • In a small bowl, combine plant-based mayonnaise and plant-based basil pesto.
TIP: Toss the salad just before serving to keep the leaves crisp.
• When wedges have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.
• Toss salad to combine. • Divide plant-based chick'n, apple salad and herby wedges between plates. • Spoon creamy pesto sauce over chick'n and wedges. Sprinkle with flaked almonds. Tear over parsley leaves to serve. Enjoy!