Nuggets in Chimichurri Sauce

Serves 3

25 mins



1 pack unMEAT Nuggets, thawed

1 cup oil

Chimuchurri Sauce

1 cup curly parsley

½ cup olive oil

3 pcs fresh garlic

1 tsp red pepper flakes

1 tbsp red wine vinegar

1 tsp salt

1 tsp ground black pepper

1 cup fresh basil, kept whole

1-2 pieces salad tomatoes, sliced

How To:

1.In a food processor, blend together the parsley, olive oil, fresh garlic, red pepper flakes, red wine vinegar, salt and ground black pepper. Process until the sauce comes together. You should still be able to see bits of parsley in the sauce. Set aside.

2.Fry the unMEAT Nuggets in oil. Let it drip on a paper towel top drain excess oil.

3.Assemble the salad by laying down the sliced fresh tomato in a bowl. Layer with fresh basil leaves and the cooked unMEAT Nuggets. When ready to eat, pour the chimichurri sauce on top of it.