40 mins
cooking
Easy
4
Servings
This is a great dish that gives all the family a nutritious and colourful supper.
Our method
- Preheat the oven to 180c/350f/gas 5.
- Prepare the sweet potatoes by peeling and chopping into long wedges. In the oven preheat a shallow baking sheet with the vegetable oil. When hot carefully add the prepared potatoes and bake for 15-20 minutes until golden, turning halfway through cooking. Finish with 1 tbsp chopped rosemary and set aside.
- Prepare the corn by cooking on a hot griddle until charred and golden. Sprinkle with a little chopped rosemary and chilli flakes if desired. Set aside and keep warm.
- Cook the Birds Chicken Dippers as per pack instructions. Remove and set aside.
- Dress the salad with a little low fat mayo and add the chopped cucumber. In a small bowl mix the cherry tomatoes with basil leaves and add a little freshly ground pepper.
- Serve the corn, sweet potato, tomato salad and mixed salad family style with the Birds Eye Chicken Dippers and a little ketchup for dipping.
Tip!
- Try the Birds Eye Chicken Dippers with steamed sticky rice and curry sauce to make a fun and delicious version of a Chicken Katsu curry.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
2
large
sweet potatoes
3
tablespoons
vegetable oil
4
corn on the cob, trimmed
2
tablespoons
rosemary, chopped
¼
teaspoon
chilli flakes
20
of
22 Crispy Chicken Dippers
100
g
mixed salad leaves
3
tablespoons
low fat mayonnaise
½
medium
cucumber, chopped
200
g
cherry tomatoes, halved
handful
basil leaves
tomato ketchup
to serve
pepper, freshly ground
