Steak Strip Salad with Salsa Verde

Name: Steak Strip Salad with Salsa Verde
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 300g Quorn Steak Strips [https://www.quorn.co.uk/products/steak-strips]; 85g pearl barley, rinsed; 2 tbsp olive oil; 1 red pepper, deseeded and cut into strips; 1 yellow pepper, deseeded and cut into strips; 1 red onion, cut into 8 wedges; 50g watercress or rocket, roughly chopped; For the salsa verde:; 1 clove garlic; 35g of fresh flat-leaf parsley; 20g fresh basil; 15g fresh mint; 2tsp baby capers; 1 tablespoon Dijon mustard; 2 tablespoons red wine vinegar; 2 tsp extra virgin olive oil

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Pearl bailey, pepper and Quorn steak strip salad with salsa served on a rounded dish.

Upgrade your salad with delicious and high protein Quorn Steak Strips. Served with fluffy pearl barley, stir fried veggies and a vibrant salsa Verde. Perfect for a healthy and satisfying lunch.

Vegetarian Steak & Strips Recipes Vegan And Vegetarian Recipes Under 500 Calories High Fibre Recipes Salad Recipes

Serves 2

30 mins

Easy

443 cals
(Per serving)

19g of fat
(Per serving)

20 g fibre
(Per serving)

A packet of Quorn Vegetarian Steak Strips showing the plated product and information on an orange and charcoal background.

Made with Quorn Vegetarian Steak Strips

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High in Protein

Gluten Free

Low in Saturated Fat

High in Fibre

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Ingredients

300g Quorn Steak Strips
85g pearl barley, rinsed
2 tbsp olive oil
1 red pepper, deseeded and cut into strips
1 yellow pepper, deseeded and cut into strips
1 red onion, cut into 8 wedges
50g watercress or rocket, roughly chopped
For the salsa verde:
1 clove garlic
35g of fresh flat-leaf parsley
20g fresh basil
15g fresh mint
2tsp baby capers
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
2 tsp extra virgin olive oil

Method

Preheat oven to 200C/180C fan/gas mark 6.
Bring a large saucepan of salted water to the boil, add the pearl barley and cook for 25 minutes. Once cooked, rinse in a sieve under cold water and set aside.
Meanwhile, in a large roasting tin, toss the peppers and onions in 1 tbsp olive oil and roast for around 20 minutes until golden.
In a frying pan, heat 1 tbsp of olive oil over a medium heat. Add the Quorn Steak Strips and cook for around 6 minutes.
To make the salsa verde, add all ingredients to a food processor and pulse until a pesto-like consistency is formed. You can also hand chop or use pestle and mortar.
To serve, on a large plate, lay out the salsa verde, reserving 1-2 tbsp, then layer the pearl barley, watercress, roasted peppers and onions and Steak Strips. Top with the remaining salsa verde and enjoy!