Quorn Roast Sliced Fillets Fattoush Salad
A Lebanese twist on the classic salad, using Quorn Roasted Sliced Fillets. As an alternative, try using any leftover Quorn Roast in this recipe - saving time and reducing your food waste!
Serves 4 - 6
8 mins
Easy
351 cals
(Per serving)
22 g fat
Made with Quorn Roasted Sliced Fillets
High in protein
Low in saturated fat
Ingredients
- 140g Quorn Roasted Sliced Fillets
- 1 large pitta bread, torn into bite sized pieces
- 200g frozen broad beans, defrosted and skins removed
- 100g red cabbage, shredded
- ½ cucumber, cut into chunks
- 12 cherry tomatoes, halved
- 80g watercress
- 100g feta cheese, crumbled Dressing
- 2 tsp cumin seeds, dry roasted in a frying pan
- 1 handful of mint leaves, roughly chopped
- 6 tbsp extra virgin olive oil
- 3 tbsp balsamic vinegar
- ½ tsp sugar
- ¼ tsp paprika
- Salt and black pepper
Method
- Pre-heat the oven 190C / Gas Mark 5. Place the pitta bread on an oven tray and bake for 8 minutes until the pitta bread is crisp. Remove from the oven and cool
- In a large bowl, mix the Quorn Roast Sliced Chicken Fillets, broad beans, red cabbage, cucumber and cherry tomatoes
- To make the dressing heat a small frying pan over a moderate heat and dry fry the cumin seeds for about 30 seconds then crush them in a pestle and mortar. Place the crushed cumin seeds and the remaining dressing ingredients into a small clean jar with a lid and shake for about 30 seconds until the dressing is combined. Season with salt and black pepper to taste. Drizzle the dressing over the prepared salad and toss gently
- To serve arrange the watercress on a plate, pile the dressed salad on top then sprinkle over the crumbled feta and pitta bread croutons
Did you know? This recipe includes broad beans which are a good source of plant-based protein and a source of fibre!
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