Falafel and Orange Salad with Irish Chicken
with sweet chilli sauceCalories
:
571 kcalProtein
:
50.3g proteinTotal
:
20 minutesDifficulty
:
EasyFamily Friendly
Quick
Calorie Smart
Allergens:
- Sulphites
- Rye
- Wheat
- Barley
- Cereals containing gluten
- Soya
- Soya
- Cereals containing gluten
- Egg
- Milk
- Oats
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
2 unit(s)
Easy Peeler
1 sachet(s)
Sweet Chilli Sauce
1 unit(s)
Onion
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
1 unit(s)
Ciabatta
(Contains: Rye, Wheat, Barley, Cereals containing gluten May be present: Soya, Cereals containing gluten, Egg, Milk, Oats)
1 unit(s)
Mini Cucumber
80 grams
Frozen Edamame Beans
(Contains: Soya)
160 grams
Falafel
60 grams
Salad Leaves
300 grams
Diced Irish Chicken Breast
Not included in your delivery
1 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)2388 kJ
Energy (kcal)571 kcal
Fat14.9 g
of which saturates2.5 g
Carbohydrate58.7 g
of which sugars28.3 g
Dietary Fiber9.3 g
Protein50.3 g
Salt3.2 g
Potassium536.1 mg
Calcium75.8 mg
Iron2.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Lay the chicken onto a lined baking tray, drizzle with oil and season with salt and pepper. Roast until cooked through, 12-15 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Chop the half the ciabatta (per 2P) into 1cm cubes. Toss with a drizzle of oil and a pinch of salt and pepper. Add to the tray for the final 8-10 mins.
- Trim half the salad leaves (per 2P). Roughly chop.
2
- Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
- Halve, peel and slice the onion as thinly as you can.
- Peel and separate the easy peeler segments. Squeeze juice from 2 segments (per 2P) into a large bowl.
- To the juice, add sweet chilli sauce, red wine vinegar and 1 tbsp oil (per 2P).
- Mix well and toss with the onion. Season to taste with salt, pepper and sugar.
3
- Place a pan over medium-high heat with a drizzle of oil.
- When hot, fry the falafel for 3-5 mins, turning frequently for even cooking.
- Toss the salad leaves with edamame, cucumbers, easy peeler segments, croutons, onion and the sweet chilli dressing.
- Season to taste with salt and pepper.
4
- Divide the tossed salad between plates.
- Top with the chicken and falafel.
