Quorn
A twist on the classic salad, using Quorn Sliced Roast Fillets. As an alternative try, using cooked any leftover Quorn Meat Free Family Roast in this recipe.
351 KJ
Per serving
Serves 4 - 6
Ingredients
- 140g Quorn Roastes Sliced Fillet
- 1 large pitta bread, torn into bite sized pieces
- 200g frozen broad beans, defrosted and skins removed
- 100g red cabbage, shredded
- ½ cucumber, cut into chunks
- 12 cherry tomatoes, halved
- 80g watercress
- 100g feta cheese, crumbled Dressing
- 2 tsp cumin seeds, dry roasted in a frying pan
- 1 handful of mint leaves, roughly chopped
- 6 tbsp extra virgin olive oil
- 3 tbsp balsamic vinegar
- ½ tsp sugar
- ¼ tsp paprika
- Salt and black pepper
Method
- 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
