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Recipes

Vegan Salad with Roasted Pumpkin and Quorn Crunchy Fillets

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A delicious, filling salad with roasted pumpkin, crunchy fillets, vegan cheese, spinach and a spicy tahini dressing.

282 Cals Per serving
Serves 2
65 mins
Difficulty Easy

Ingredients

  • 2 (200g) Quorn Vegan Crunchy Fillets
  • 300g pumpkin, sliced
  • ½ tablespoon of olive oil
  • 65ml almond milk
  • 1 ½ tablespoon of tahini paste
  • 1 ½ tablespoon of water
  • 1 tablespoon fresh coriander
  • 1 tablespoon lemon juice
  • ¼ teaspoon of sugar
  • salt and pepper
  • 50g baby spinach
  • 65g vegan parmesan cheese, diced
  • 50g pomegranate seeds