Chicken schnitzel, spiced sage, roast pumpkin
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PANTRY STAPLES: Cooking oil, salt
ALLERGENS: Sesame, wheat, gluten, onion, dairy
Hawaji spice: Ingredients: Spices, salt, citric acid
Tahini: Ingredient: Sesame, salt, citric acid. Contains: Sesame
Chicken schnitzel: Best before: 20/01/2021
1. Roast the pumpkin and red onions: Preheat the oven to 220 degrees fan-forced. Peel and dice the butternut pumpkin into small pieces. Slice the onion. Place the pumpkin and onion on a baking tray. Drizzle with oil and sprinkle with salt. Bake in the preheated oven for 20 minutes or until browned and cooked through.
2. Cook the schnitzel and sage: Meanwhile, heat a generous splash of oil in a frying pan over medium heat. Cook the schnitzels, in batches, for 3 minutes each side or until browned and almost cooked. Add the sage and fry until crisp. Sprinkle the Hawaij spice over the schnitzel.
3. To serve: Place the roasted pumpkin and onions onto a serving plate. Place the schnitzel next to the salad. Spoon the spiced sage over the chicken schnitzel. Drizzle with the tahini. Sprinkle with the pumpkin seeds.