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A box of Quorn Crispy Fillets showing the prepared product and information on an orange and charcoal background.

Made with Quorn Crispy Fillets

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High in Protein

High in Fibre

Low in Saturated Fat

No Soy

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Ingredients

  • 2 52g Quorn Fillets

  • 2 carrots

  • ½ cucumber

  • ½ small red cabbage

  • 3 spring onions

  • 1 red pepper

  • 50g sugarsnap peas

  • 1 yellow pepper

  • 85g edamame beans

  • 10g coriander

  • 10g mint

  • Sesame seeds (optional)

  • 10g chopped roasted peanuts

  • For the dressing:

  • 50g peanut butter

  • 1 tbsp low sodium soy sauce

  • 1 tbsp rice wine vinegar

  • 1 lime (zest and juice)

Method

  1. Cook the Quorn Fillets according to packet instructions. Leave to one side.
  2. Thinly slice all your vegetables and herbs and add to a large bowl.
  3. In a smaller bowl, whisk all the ingredients together for the dressing and add a little warm water to loosen if needed.
  4. Use half the marinade to dress the salad and mix well.
  5. Split the salad between two bowls and add your cooked Quorn Fillets. Drizzle the rest of the dressing all over the bowl.
  6. Finish with the chopped peanuts, more herbs and lime wedges if you wish.

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