Quorn
Recipes
Brazilian Salad with Quorn Vegan ChiQin Fillet
Your taste buds will spring to life with this vibrant, delicious Brazilian salad. Sweet pepper, avocado, mango and Quorn Vegan ChiQin Fillets, all seasoned and dressed in fresh lime juice, olive oil, maple syrup and chili. A healthy meal idea that’s enticing, exciting and with just enough Latin heat to keep you on your toes.
239 Cals
Per serving
Serves 3-4
15 mins
Ingredients
- 4 Quorn Vegan ChiQin Fillets, thawed and each sliced into approx.
- tbs. olive oil
- Salt, pepper and lime juice to taste
For the salad:
- 1 red bell pepper, cut into strips
- 1 ripe mango, peeled into strips
- 1 ripe avocado, thinly sliced
- 1 large tomato, thinly sliced
- 1 cup arugula, washed and drained
- 1 cup watercress, washed and drained
- 1 tbs. toasted pumpkin seeds
For the dressing:
- 1 tbs. olive oil
- 1 tbs. lime juice
- 1 tbs. maple syrup
- 1 small red chili pepper, finely diced
- 1/2 tsp. salt
Method
- Heat the oil in a large skillet. Add the sliced Quorn Vegan ChiQin Fillets and saute for 5-6 minutes until cooked through. Season well with salt, pepper and a squeeze of lime.
- Combine the ingredients for the dressing and mix well.
- Arrange the salad ingredients on a large serving plate. Top with the Quorn Vegan ChiQin Fillets and drizzle with the dressing.
