Glazed planted.chicken pita with creamy feta spread

Duration: 30 Min

Level: Easy

Ingredients

For how many people?

Pack of planted.chicken Nature

Tbsp agave syrup

Tbsp Sriracha

3 cloves of garlic, chopped

50ml

Vegetable broth

150g

(vegan) feta

100ml

Soy milk

0.5

Lemon juice and zest

A handful of fresh oregano

Finely chopped paprika

small red onion, finely chopped

0.5

Cucumber finely chopped

A handful of cherry tomatoes cut into quarters

teaspoon red wine vinegar

Salt and pepper to taste

2-3

Mini naans or pitas

Products in this recipe

planted.chicken

Nature

Preparation

Prepare the vegetable salad: In a bowl, mix together the chopped peppers, red onion, cucumber, cherry tomatoes and red wine vinegar. Season to taste with salt and pepper. Set aside.
Make the whipped feta: Place the (vegan) feta, soy milk, lemon zest, lemon juice, 1 clove of chopped garlic and oregano in a food processor. While blending, gradually add 2 tablespoons of olive oil until the mixture is smooth and creamy.
Prepare the glaze: In a small bowl, mix the agave syrup, Sriracha, 2 cloves of chopped garlic and vegetable stock until well combined.
Fry the planted.chicken: Heat some olive oil in a frying pan over a medium heat. Add the planted.chicken Nature and fry according to the packet instructions until crispy. Pour over the agave glaze and stir until the planted.chicken is evenly coated and glazed. If necessary, add a little cornstarch to thicken the sauce.
Assemble the pitas: Warm the naans or pitas, then spread them generously with the whipped feta. Top with the vegetable salad and the glazed planted.chicken. Serve immediately.

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