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.
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!
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