Mango salad with Quorn Fillets

Ingredients

1 pack frozen Quorn Vegetarian Fillets

Splash of oil, for frying

250g pack cherry tomatoes, halved

Small handful coriander, roughly chopped

Zest & juice of 1 lime, plus wedges to serve

1 small red onion, finely sliced

2 garlic cloves, crushed

1 tbsp olive oil

2 little gem lettuce, torn into bite-sized pieces

1 red pepper, deseeded and finely sliced

1 ripe mango (~230g), peeled, stoned and flesh diced

Small handful (15g) tortilla chips, broken up a little

 

Preparation time: 20 minutes

Serves: 4

Nutrition: Per serving
Energy
199 Kcal
Fat
6.3g
Saturates
1.3g
Sugars
15g
Salt
0.71g

An easy protein boosting salad bursting with zesty sweet flavours.  It’s low in saturated fat and each serving provides 3 of your five-a-day and just 200kcal.

Ingredients

1 pack frozen Quorn Vegetarian Fillets

Splash of oil, for frying

250g pack cherry tomatoes, halved

Small handful coriander, roughly chopped

Zest & juice of 1 lime, plus wedges to serve

1 small red onion, finely sliced

2 garlic cloves, crushed

1 tbsp olive oil

2 little gem lettuce, torn into bite-sized pieces

1 red pepper, deseeded and finely sliced

1 ripe mango (~230g), peeled, stoned and flesh diced

Small handful (15g) tortilla chips, broken up a little

Method

Defrost the Quorn Fillets overnight in the fridge. Once thawed, slice into strips and fry over medium heat, with a drizzle of oil until lightly golden. Remove and set aside until needed.

Place the cherry tomatoes, coriander, lime juice and zest, onion, garlic and oil in a large bowl and mix well.

Add the pan-fried strips of Quorn Fillets, lettuce, red pepper and mango. Mix to coat.

Sprinkle the tortilla chips over the top and serve immediately with lime wedges.

CHEFS TIP: No little gem lettuce in the house? No problem! You could use baby spinach, kale or rocket instead.

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