Quorn
Try this healthy recipe for dressed Thai salad: marinated meat free Quorn Pieces in a salad of green beans, pepper, chilli and mango.
Serves 4
Ingredients
- 350g Quorn Pieces
- 1-2 tbsp Green Thai Paste, depending on taste
- 2 tbsp vegetable oil
- 125g green beans, cut into bite sized pieces
- 175 white cabbage, finely shredded
- 2 medium sized tomatoes, de-seeded and diced
- 1 small red pepper, de-seeded and thinly sliced
- 1 medium mango, peeled and diced
- 1 tbsp freshly chopped coriander
For the dressing
- Grated rind and juice of 1 lime
- 1 garlic clove, crushed
- 1cm piece fresh root ginger, peeled and finely grated
- 2 tsp soy sauce
- 4 tsp olive oil
- Salad leave and coriander leaves to serve
Method
- Marinate the Quorn Pieces in the Thai paste for 30 minutes, refrigerate.
- Heat the oil in a small frying pan. Add the Quorn Pieces and cook for 5 minutes over a medium to high heat stirring constantly, until golden in colour, set aside
- Blanch the green beans in boiling water for 1 minute, then refresh in cold water. Place in a bowl with the cabbage, tomatoes, pepper and mango. Stir in the Quorn Pieces and coriander, season. Cover and chill in a refrigerator
- Mix together the dressing ingredients. Just before serving drizzle the dressing over the salad toss well. Serve on a bed of mixed salad leaves and garnish with coriander
Fresh crusty bread is the ideal accompaniment
