Quorn Lemon & Pepper Schnitzel with Greek Salad

Name: Quorn Lemon & Pepper Schnitzel with Greek Salad
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 2 Quorn Lemon and Pepper Schnitzels; [https://www.quorn.co.uk/products/lemon-and-pepper-schnitzels]; For the crispy potatoes…; 10 mini potatoes; ½ lemon, juice only; ½ tsp. zaatar; 100g cherry tomatoes, halved; ½ small red onion, thinly sliced; 8 black olives, halved; ¼ cucumber, sliced; ¼ tsp. zaatar; 20g feta, crumbled; 2 tbsp. low fat yoghurt; ¼ tsp. zaatar; ½ lemon, juice only; Mint leaves to garnish (optional)

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A vibrant Greek salad featuring crisp cucumbers, cherry tomatoes, Kalamata olives, and crumbled feta, topped with a sliced Quorn Lemon and Pepper Schnitzel and cripsy potatoes.

A quick and easy midweek recipe, this zesty main meal with Quorn Lemon and Pepper Schnitzels is served with a vibrant Greek salad recipe, crispy potatoes and fragrant zaatar yoghurt. With the option to oven-cook in just 25 minutes, or air fry, it’s the perfect vegetarian dish to brighten mealtimes!

Vegetarian Recipes Vegan & Vegetarian Main Course Meals Quick and Easy Vegetarian Recipes and Vegan Meal Ideas Greek Vegetarian Recipes

Serves 2

35 mins

Easy

97 cals
(Per serving)

4.1g of fat
(Per serving)

1.9g fibre
(Per serving)

4.3g protein
(Per serving)

Close-up product image of the Quorn NEW Lemon & Pepper Schnitzels 220g pack, using the distinct split orange and teal packaging seen in other Quorn lines.

Made with Lemon & Pepper Schnitzels

See product See recipes

Source of Protein

Source of Fibre

Low in Saturated Fat

No Soy

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Ingredients

2 Quorn Lemon and Pepper Schnitzels
For the crispy potatoes…
10 mini potatoes
½ lemon, juice only
½ tsp. zaatar

For the Greek salad:

100g cherry tomatoes, halved
½ small red onion, thinly sliced
8 black olives, halved
¼ cucumber, sliced
¼ tsp. zaatar
20g feta, crumbled

For the Zaatar yoghurt:

2 tbsp. low fat yoghurt
¼ tsp. zaatar
½ lemon, juice only
Mint leaves to garnish (optional)

Method

Preheat the oven to 220C (fan)/200C electric/Gas Mark 7.
Place the Quorn Lemon and Pepper Schnitzels onto a baking tray and cook* in a pre-heated oven for 20 minutes.
*To Air fry, preheat air fryer to 180C. Place the Quorn Lemon and Pepper Schnitzels into the basket and air fry for 12 minutes. Allow to stand for 1 minute.

For the crispy potatoes:

Place the mini potatoes on a non-stick baking tray. Squeeze the juice from half a lemon over the potatoes and scatter over the zaatar. Roast** in a pre-heated oven for 25 minutes or until cooked through and crispy.
**To Air fry, preheat air fryer to 180C. Place the prepared potatoes into the basket and air fry for 15 minutes.

For the Greek salad:

Place the tomatoes, onion, olives, cucumber, zaatar and feta into a bowl. Gently mix to combine.

For the zaatar yoghurt:

Mix all of the ingredients in a small ramekin and set to one side.
To serve, place the Quorn Lemon and Pepper schnitzels on warmed serving plates. Divide the crispy potatoes between the plates. Add a side of Greek salad and a dollop of zaatar yoghurt. Garnish with mint leaves if desired.