Double Plant-Based Chick'n Tenders & Spiced Wedges
with Burger Sauce & Avocado Salad
A plant-based version of chicken tenders, yes it can be done. A side of golden wedges to dip in a burger sauce (it’s great for the chicken tenders too!) will make your mouth water in no time.
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
Ingredients
2
potato
1 sachet
Aussie Spice Blend
1
avocado
1
tomato
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
2 packet
Plant-Based Crumbed Chicken Tenders
(Contains Gluten, Soy; )
1 bag
Mixed Salad Leaves
1 packet
burger sauce
(Contains Soy; )
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place wedges on a lined oven tray. Sprinkle over Aussie spice blend, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. Cut tomato into wedges. • Roughly chop roasted almonds.
• When the 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 tenders in batches, until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate. • In a large bowl, combine mixed salad leaves, avocado, tomato and a drizzle of vinegar and olive oil. Season with salt and pepper.
• Divide plant-based chick'n tenders, spiced wedges and avocado salad between plates. • Sprinkle almonds over salad. Serve with burger sauce. Enjoy!