- 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