No-Chicken Nuggets with Beetroot Salad
with baby potatoes, walnuts & onion chutney- Tarwe
- Gerst
- Gluten
- Soja
- Noten
- Walnoten
- Mosterd
- May contain traces of allergens
- Noten
- Pinda's
- Sesamzaad
Did you know that walnuts are the only nuts that contains ALA? ALA is a plant-based omega-3 fatty acid that is good for your heart, blood vessels, and brain.
Ingredients
½ piece
Onion
5 piece
Plant-based nuggets
(Contains: Tarwe, Gerst, Gluten, Soja May be present: Mosterd)
125 g
Pre-cooked beetroot
½ piece
Apple
20 g
Onion chutney
200 g
Pre-cooked halved baby potatoes [skin-on]
20 g
Arugula & lamb's lettuce
20 g
Chopped walnuts
(Contains: Noten, Walnoten May be present: Noten, Pinda's, Sesamzaad)
Not included in your delivery
½ tablespoon
Sunflower oil
1.5 tablespoon
[Plant-based] butter
½ teaspoon
Honey [or plant-based alternative]
1 teaspoon
Mustard
½ tablespoon
White wine vinegar
1 teaspoon
Extra virgin olive oil
to taste
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Transfer the baby potatoes to a bowl and drizzle with sunflower oil.
- Season with salt and pepper, then toss well to coat and transfer to a parchment-lined baking sheet.
- Roast in the oven for 16 - 20 minutes or until golden-brown, tossing halfway.
- Slice the onion into half rings.
- Melt a knob of butter in a frying pan and fry the onion for 2 - 3 minutes over medium-high heat.
- Cover with the lid and fry for another 2 - 3 minutes over medium heat, or until the onion is soft.
- Stir in the onion chutney and allow to reduce for 1 minute.
- Melt another knob of butter in a frying pan over medium-high heat. Fry the nuggets for 3 minutes per side or until golden-brown.
- Remove the nuggets from the pan and serve on plates.
- Meanwhile, dice the beetroot into 2cm chunks.
- Core the apple and then cut it into wedges.
- Melt another knob of butter in the same pan over medium-high heat.
- Fry the apple for 1 - 2 minutes per side (see Tip).
Tip: don't fry the apple too long and be sure to use plenty of butter so as to prevent it from sticking.
- In a salad bowl, combine the mustard with the honey, the white wine vinegar and the extra virgin olive oil. Season to taste with salt and pepper.
- Add the lettuce and the beetroot and toss well to combine.
- Season with more salt and pepper as needed.
- Transfer the salad and potatoes to the plates.
- Top the salad with the apple and garnish with the walnuts.
- Serve the caramelised onion and some mayonnaise as preferred alongside.
