Greek Style Quorn Fillets

This is the ultimate quick and easy traybake dinner. The zaatar brings all the flavours of the Mediterranean together. Leftovers are delicious served in a pita with yoghurt as a light lunch.

Serves 4

40 mins


229 cals
(Per serving)

12.5 g fat

Made with Quorn Vegetarian Fillets

High in protein
Gluten free
Low in saturated fat
No soy


  • 4 Quorn Fillets (frozen)
  • 1 yellow pepper, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 courgette, sliced
  • 1 red onion, sliced into wedges
  • 1 bulb of garlic, halved
  • 75g black and green olives
  • 1 tbsp zaatar
  • 2 tbsp olive oil
  • 50g feta cheese
  • Fresh oregano, to garnish


  1. Pre-heat the oven to 180C(fan)/200C/gas mark 6.
  2. Place all of the ingredients, except the feta and oregano, into a bowl and toss to evenly coat in the zaatar and oil.
  3. Tip into a roasting dish and cook for 30 minutes.
  4. Remove from oven, crumble over the feta cheese and garnish with fresh oregano leaves.

Meal Prep Tip: Prep to stage 3. To re-heat, pre-heat the oven to 180C (fan)/ 200C/gas mark 6 and cook for 10 minutes or until piping hot. Garnish with feta and fresh oregano.

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