Think pasta salad, but elevated beyond what you’ve tasted before by our culinary magicians in the UCOOK kitchen. Al dente gnocchi pasta shells are coated in Pesto Princess Basil Pesto & creamy yoghurt dressing, together with smoked chicken breast, artichoke, plump peas, baby marrow & fresh greens.
Goodbye boring chicken salads and hello layers of crunch, beautifully prepared vegetables, and buttery chicken. You can look forward to pops of corn, a kick of chilli, charred green beans, earthy carrots, and creamy feta, topped with NOMU Roast Rub-spiced chicken. Finished with a lime & sour cream salad dressing.
Start choosing your favourite filter, because you will want to capture this culinary creation, Chef! A bed of crispy, fresh salad leaves are topped with bocconcini balls, tangy baby tomatoes, peppery basil & olives – all coated in balsamic vinegar. Served with golden chicken and an oven-roasted butternut & onion medley.
Oven-roasted chicken pieces are coated in a glistening tamarind glaze, bringing a fruity flavour to the plate. Served with a coconut milk-infused quinoa, loaded with kale, plump edamame beans and some zesty lime juice. Garnished with delicate dots of sesame seeds and cashew nuts for crunch.
It’s a pita party, Chef! A pita flatbread is loaded with NOMU BBQ Rub-spiced chicken, glistening with The Sauce Queen Smokey BBQ Sauce. Topped with creamy avo slices, dollops of sour cream sauce, crumblings of feta, plus crispy onion bits.
Sometimes foodie trends can come and go after the hype dies down, but we’re convinced that smashed baby potatoes are here to stay, Chef! Golden oven-roasted smashed spuds are served with NOMU One For All Rub-infused chicken & onion wedges. Served with a zesty sun-dried tomato & crisp greens salad.
Beautifully oven-roasted beetroot is sided with golden, pan-fried chicken topped with sour cream, basil pesto, caramelised onions, baby tomatoes, and a drizzle of balsamic reduction. Sided with a nutty salad and garnished with fresh oregano.
Simple and packed with flavour – orzo is loaded with baby marrow rounds, fresh oregano, piquanté peppers, and flecks of chilli flakes, before being smothered in a vibrant basil pesto. This creates a colourful and delicious base for juicy, golden chicken slices. It’s a winner!
You can make a mean meatball, but now let’s learn how to make some knockout koftas, Chef! Pan-fried until golden, this Middle Eastern version of a meatball is served with NOMU Moroccan Rub-spiced butternut, a creamy hummus-yoghurt dressing, and an olive, baby marrow & mint salad coated in a raspberry dressing.
We’re repurposing a classic breakfast cereal for a super crunchy crumb coating on jalapeño popper-inspired chicken breast, stuffed with a flavourful filling of cream cheese, salty bacon, spicy jalapeños & chives. Served with steamed couscous, dotted with pops of sweet corn, rich kidney beans & baby tomatoes.