4 (600g) medium Granny Smith apples, thinly sliced
8 (80g) radishes, thinly sliced
80ml walnuts, toasted and chopped
4 tsp (20ml) red onion, finely chopped
Handful basil leaves
Pre heat the oven to 200°C. Rinse and dry the chickpeas. Toss the chickpeas with the olive oil, place on a baking tray and roast until crisp, 30-40 minutes. Sprinkle the masala spice on top.
Arrange the Quorn Vegan Crunchy Fillets on a baking tray and bake until golden and crisp, 20 minutes.
For the dressing, combine the coconut milk, orange juice, nutritional yeast, tahini paste, coriander, vinegar and garlic and blend with a hand blender until smooth. Season it to taste.
To assemble the salad, add a fillet and baby gem lettuce half to each serving plate. Stack the thinly sliced apples on top of the fillets and scatter the chickpeas, thinly sliced radishes, walnuts and red onion top. Add a few basil leaves and serve the salads with the dressing on the side.
TIPS: A Chinese mandolin is a wonderful kitchen tool that can be used to thinly slice vegetables and fruit. Alternatively, use a very sharp chef’s knife to thinly slice the apples and radishes into paper-thin discs.
To prevent the apple slices from going brown, dip each slice into some cold water with a few splashes of lemon juice.
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* 'Take a step in the right direction' relates to products such as Quorn Mince, which are among the 60% of Quorn volume sold in the UK that have been certified with the Carbon Reduction Footprint by the Carbon Trust for the full lifecycle of the product. This not only means we know the carbon footprint of the product, but also that we have committed to reducing it over time. For further details of our carbon emissions by product view the full report here. The Quorn “Step” visual is a trademark of Quorn Foods Ltd.