Ingredients:
Rapeseed Oil, Honey, Water, Mango Chutney (9.6%) (mango, sugar, chilli, salt, mixed spice, acetic acid (acidifier)), White Wine & Spirit Vinegar, Mango Pulp (6.4%), Garlic Puree (garlic, citric acid (acidifier)), Ginger Puree (ginger, citric acid (acidifier)), Lemon Juice, Curry Powder (0.6%) (coriander, turmeric, yellow mustard powder, roasted gram flour (chickpea), chilli powder, garlic powder, fenugreek, black pepper, salt, cumin, fennel, star anise) (Mustard), Salt, Chilli Flakes (0.3%).
Allergy advice: For allergens, see ingredients in bold.
Prepared in a factory that handles: Tree nuts, Egg, Sesame, Milk, Fish, Shellfish , Soya, Cereals Containing Gluten, Mustard, Celery and Sulphites.
Nutritional Information Typical Values per 100g
| Energy (kJ) | 1748 |
| Energy (kcal) | 423 |
| Fat (g) | 38.3 |
| of which saturates (g) | 2.5 |
| Carbohydrate (g) | 18.4 |
| of which Sugars (g) | 13.6 |
| Protein (g) | 0.5 |
| Salt (g) | 0.3 |
Once opened keep refrigerated and consume within 28 days.
255g ℮
| Time: | 30 mins |
| Difficulty: | Easy |
| Serves: | 4-6 |
Spiced Quinoa Salad
Place the 4 chicken breasts on the grill or on a preheated barbecue. Whilst the chicken is cooking add the quinoa, water and a pinch of salt to a medium saucepan and bring to the boil. Once boiling turn the heat off, place the lid on the pan and leave to stand for 15 minutes. Place the now cooled quinoa, pomegranate seeds, sugar snap peas, asparagus, chopped red onion and mango in a large dish. Remove the chicken from the grill or barbecue and slice. Top the salad with the sliced chicken breast and chopped coriander and then coat with The Bay Tree's spiced mango dressing.
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Should you have any queries please contact hello@thebaytree.co.uk or 01963 828020
