Lemon zest gives these plant-based ground protein meatballs bright flavour and provides a nice counterpoint to the garlic sauce. The creamy dill dressing on the salad gives off Mediterranean vibes, while the mini potato wedges are just adorable.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
250 g
Plant-Based Ground Protein
1 unit(s)
Lemon
1 tbsp
Chicken Stock Powder
(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)
4 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
250 g
Yellow Potato
56 g
Baby Spinach
1 unit(s)
Tomato
1 unit(s)
Mini Cucumber
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 unit(s)
Sour Cream
(Contains Milk)
7 g
Dill
¼ tsp
Pepper*
5 tsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
If you've opted to get plant-based ground protein, prepare, cook and plate it the same way the recipe instructs you to prepare, cook, and plate the chicken.