- Pre-heat the oven 190C / Gas Mark 5. Place the pitta bread on an oven tray and bake for 8 minutes until the pitta bread is crisp. Remove from the oven and cool
- In a large bowl, mix the Quorn Roast Sliced Chicken Fillets, broad beans, red cabbage, cucumber and cherry tomatoes
- To make the dressing heat a small frying pan over a moderate heat and dry fry the cumin seeds for about 30 seconds then crush them in a pestle and mortar. Place the crushed cumin seeds and the remaining dressing ingredients into a small clean jar with a lid and shake for about 30 seconds until the dressing is combined. Season with salt and black pepper to taste. Drizzle the dressing over the prepared salad and toss gently
- To serve arrange the watercress on a plate, pile the dressed salad on top then sprinkle over the crumbled feta and pitta bread croutons
Did you know? This recipe includes broad beans which are a good source of plant-based protein and a source of fibre!