Mango salad with Quorn Fillets
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.