Crunchy croutons and nutty toasted pine nuts are scattered over a stunning plate of food, featuring Green Fields Vegan Chicken-style Strips, pan-fried carrot and fresh greens. The pièce de résistance is the sweet dijon mustard dressing that elevates every ingredient.
Plant-based Tenders & Charred Carrot
Plant-based Tenders & Charred Carrot
with a mustard dressing
Hands on Time: 15 - 35 minutes
Overall Time: 25 - 45 minutes
Ingredients:
- Carrot
- Croutons
- Fresh Coriander
- Green Fields Vegan Chicken-style Strips
- Mustard Dressing
- Pine Nuts
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
PINING FOR PINE NUTS
Place the pine nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN GREEN FIELD STRIPS
Return the pan to medium-high heat with a drizzle of oil. Fry the Carrot until starting to brown and soften, 5-8 minutes (shifting occasionally). Remove from the heat and cover. Return the pan to medium heat with some more oil, if necessary. Fry the Green Fields strips until golden, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSTARD DRESSING
In a small bowl, combine the mustard dressing with some olive oil or a splash of water. With a fork, mix to form a smooth dressing. Season and set aside.
A TASTE SENSATION
Plate up the salad leaves, topped with the carrots, Green Fields strips and coriander. Drizzle over the mustard dressing. Finish off with the pine nuts and the Croutons. Enjoy, Chef!
PINING FOR PINE NUTS
Place the pine nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN GREEN FIELD STRIPS
Return the pan to medium-high heat with a drizzle of oil. Fry the Carrot until starting to brown and soften, 5-8 minutes (shifting occasionally). Remove from the heat and cover. Return the pan to medium heat with some more oil, if necessary. Fry the Green Fields strips until golden, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSTARD DRESSING
In a small bowl, combine the mustard dressing with some olive oil or a splash of water. With a fork, mix to form a smooth dressing. Season and set aside.
A TASTE SENSATION
Plate up the salad leaves, topped with the carrots, Green Fields strips and coriander. Drizzle over the mustard dressing. Finish off with the pine nuts and the Croutons. Enjoy, Chef!
PINING FOR PINE NUTS
Place the pine nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN GREEN FIELD STRIPS
Return the pan to medium-high heat with a drizzle of oil. Fry the Carrot until starting to brown and soften, 8-10 minutes (shifting occasionally). Remove from the heat and cover. Return the pan to medium heat with some more oil, if necessary. Fry the Green Fields strips until golden, 5-6 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSTARD DRESSING
In a small bowl, combine the mustard dressing with some olive oil or a splash of water. With a fork, mix to form a smooth dressing. Season and set aside.
A TASTE SENSATION
Plate up the salad leaves, topped with the carrots, Green Fields strips and coriander. Drizzle over the mustard dressing. Finish off with the pine nuts and the Croutons. Enjoy, Chef!
PINING FOR PINE NUTS
Place the pine nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN GREEN FIELD STRIPS
Return the pan to medium-high heat with a drizzle of oil. Fry the Carrot until starting to brown and soften, 8-10 minutes (shifting occasionally). Remove from the heat and cover. Return the pan to medium heat with some more oil, if necessary. Fry the Green Fields strips until golden, 5-6 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSTARD DRESSING
In a small bowl, combine the mustard dressing with some olive oil or a splash of water. With a fork, mix to form a smooth dressing. Season and set aside.
A TASTE SENSATION
Plate up the salad leaves, topped with the carrots, Green Fields strips and coriander. Drizzle over the mustard dressing. Finish off with the pine nuts and the Croutons. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Plant-based Tenders & Charred Carrot?
The preparation time for Plant-based Tenders & Charred Carrot with a mustard dressing is between 15 and 35 minutes.
What is the total time required to make Plant-based Tenders & Charred Carrot with a mustard dressing?
The total time required to make Plant-based Tenders & Charred Carrot with a mustard dressing is between 25 and 45 minutes.
How many servings does Plant-based Tenders & Charred Carrot provide?
4 servings
What are the main ingredients in Plant-based Tenders & Charred Carrot?
Carrot, Croutons, Fresh Coriander, Green Fields Vegan Chicken-style Strips, Mustard Dressing, Pine Nuts, Salad Leaves
What is the nutritional information of Plant-based Tenders & Charred Carrot?
Calories: 509.8, Carbs: 65.3 grams, Fat: grams, Protein: 40.9 grams, Sugar: 18.1 grams, Salt: 440.7 grams
How do I prepare Plant-based Tenders & Charred Carrot?
A TASTE SENSATION: Plate up the salad leaves, topped with the carrots, Green Fields strips and coriander. Drizzle over the mustard dressing. Finish off with the pine nuts and the croutons. Enjoy, Chef! MMMUSTARD DRESSING: In a small bowl, combine the mustard dressing with some olive oil or a splash of water. With a fork, mix to form a smooth dressing. Season and set aside. GOLDEN GREEN FIELD STRIPS: Return the pan to medium-high heat with a drizzle of oil. Fry the carrot until starting to brown and soften, 5-8 minutes (shifting occasionally). Remove from the heat and cover. Return the pan to medium heat with some more oil, if necessary. Fry the Green Fields strips until golden, 4-5 minutes (shifting occasionally). Remove from the pan and set aside. PINING FOR PINE NUTS: Place the pine nuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Plant-based Tenders & Charred Carrot?
Carrot, Croutons, Fresh Coriander, Green Fields Vegan Chicken-style Strips, Mustard Dressing, Pine Nuts, Salad Leaves
How many calories does Plant-based Tenders & Charred Carrot have?
509.8 calories
How much fat content does Plant-based Tenders & Charred Carrot have?
grams
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