One Tray Kiev + Baked Potatoes

2 x Packet Plantein Garlic Kievs

4 Medium Potatoes (washed + cut into wedges)

¼ Cup Olive Oil

1 tsp Onion Powder

1 tsp Garlic Powder

1 tsp Smoked Paprika

2 tsp Salt

½ tsp Ground Pepper

⅓ Cup Parmesan Cheese or Vegan Parmesan Cheese (today's vegan options are better than ever)

2 tsp Dijon mustard

1 ½ tsp Lemon Zest (finely grated)

2 Tbsp Fresh Lemon Juice

6 Tbsp Olive Oil

¼ Cup Fresh Parsley (chopped)

2 Tbsp Fresh Mint Chopped

Salt + Pepper (to taste)

Preheat the oven to 200C. Line a large baking tray/dish with parchment paper.

Place the olive oil, spices and Parmesan cheese into a large sealable bag. Place the potatoes into the bag. Seal. Shake to coat the potatoes evenly.

Spread the potatoes in a single layer on the prepared baking tray/dish. Bake for 20 minutes, remove from the oven and assemble kiev pieces on top. Cook for a further 10-15 minutes (flipping the kievs halfway through).

Meanwhile, to make the lemon herb dressing; mix all ingredients in a small bowl. Set aside.

When ready to serve, drizzle over the lemon herb dressing. Serve on a bed of greens (optional). Enjoy!