Recipes

Quorn Cobb Salad

A cobb salad including all your favourites, but with a twist – our Vegan Nuggets! It’s a recipe you won’t want to miss for the warmer months.

Serves 4

40 mins

Easy

1778 kJ
(Per serving)

Vegan

Made with Quorn Vegan Nuggets

Source of fibre
Source of protein
Cholesterol free

Ingredients

  • 1 pack of Quorn Vegan Nuggets
  • 4 free-range eggs
  • 200g iceberg lettuce, shredded
  • 16 cherry tomatoes
  • 2 avocados, halved, de-stoned and chopped
  • 1 red capsicum, chopped
  • 3 tbsp tinned tcorn, drained and rinsed
  • 25g fresh chives, finely chopped
For the dressing:
  • 3 tbsp Greek yoghurt
  • 1 tbsp white wine vinegar
  • 1 tbsp wholegrain mustard
  • 1 tbsp lemon juice
  • Salt and black pepper to taste

Method

  1. Cook the Quorn Vegan Nuggets according to packet instructions.
  2. Place a saucepan of water on a high heat and bring to the boil. Carefully place the eggs into the pan and reduce the heat to a light simmer. Cook for 8 minutes and then transfer the eggs to a bowl of cold water to cool down for 10 minutes. Peel the eggs and set aside.
  3. To make the salad dressing, mix all ingredients together and set aside.
  4. Assemble the lettuce, cherry tomatoes, avocado, capsicum and corn in a large salad bowl. Cut the hard-boiled eggs into halves and place on top of the salad. Scatter with the chives and place the cooked Quorn Vegan Nuggets on top.

Serve the salad with the salad dressing.

Recipe Inspiration

See all recipes

The nation has spoken

0 out of 5 stars (0)

Rate & review

Leave a star rating and/or a review for this recipe. Your feedback will help the nation to make smart shopping choices, and we'll use it to learn & improve our recipes.

Rate

By proceeding, you agree to our Terms & Conditions. To find out what personal data we collect and how we use it, please visit our Privacy Policy.