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Steak Strip Salad with Salsa Verde

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.

Serves 2

30 mins


443 cals
(Per serving)

19g of fat

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

High in Protein

Gluten Free

Low in Saturated Fat

High in Fibre


  • 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


  1. Preheat oven to 200C/180C fan/gas mark 6.
  2. 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.
  3. Meanwhile, in a large roasting tin, toss the peppers and onions in 1 tbsp olive oil and roast for around 20 minutes until golden.
  4. 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.
  5. 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.
  6. 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!

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