Brazilian Salad with Quorn Fillets
Your taste buds will spring to life with this vibrant, delicious Brazilian salad. Sweet pepper, avocado, mango and Quorn Fillets, all seasoned and dressed in fresh lime juice, olive oil, maple syrup and chilli. A healthy meal idea that’s enticing, exciting and with just enough Latin heat to keep you on your toes.
Serves 4
15 mins
Easy
269 cals
(Per serving)
Vegan
7.1 g fibre
(Per serving)
Made with Quorn Vegetarian Fillets
Ingredients
- 4 Quorn Fillets, each cut into approximately 4 pieces - alternatively Quorn Vegan Fillets can be used
- 1 tbsp olive oil
- Salt, black pepper and lime juice to taste
- 1 sweet (pointy) pepper, cut into thin strips
- 1 ripe mango, peeled and diced
- 1 ripe avocado, thinly sliced
- 1 large salad tomato, thinly sliced
- 75g rocket, washed and drained
- 75g water cress, washed and drained
- 1 tbsp toasted pumpkin seeds
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1 tbsp maple syrup
- 1 small red chilli, finely diced
- ½ tsp salt
Method
- Preheat the oil in a large pan. Add the sliced Quorn Fillets and fry for 5-6 minutes until cooked. Season well with salt, black pepper and a squeeze of lime.
- Arrange the salad ingredients on a large serving plate, top with the Quorn Fillets and drizzle over the dressing.
Did you know? This recipe contains lots of colourful fruits & veggies all of which represent different compounds called antioxidants that are beneficial to our health. It is important we try and include a range of colours on our plate to ensure we are getting all the good stuff we need.
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