Thursday, 18 July 2013 - , , , , , , 0 comments

RECIPE : Crispy Quorn Salad


Here's a gorgeous, simple idea - perfect for those days where you are short of time or the inclination to come up with anything creative. This takes 12 -15 minutes to make and is very good value too.



 There are two vegetarians in my family, so we often use vegetarian products, such as Quorn. It's a great source of protein and fibre. These crispy coated fillets are great standbys for a quick lunch or supper with a jacket potato or salad. Because the Quorn fillet itself is so low-fat, you can easily afford the cheesy filling and breadcrumb coating within your propoint budget.

These work out to 7pp per fillet for either variety.
(The Gruyere cheese-filled fillets are 267 kcal each and the lemon/pepper variety are 256 kcal each).

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As I was making this for two people, I cooked one of each variety of fillet. We couldn't choose which flavour to have, so we had half each of both varieties!

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They only take 12 minutes to bake.
While they are cooking, simply throw together your favourite mix of salad leaves.
I used a mixed, crispy selection from the supermarket. I added rocket leaves, diced tomato and cucumber strips and slices. I dressed it simply with Chinese seasoned rice wine vinegar and a little white pepper.

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To serve, cut the fillets into thin, goujon-style strips and lay generously over the salad.
The warm, crunchy goujons combine with the refreshing, crisp salad to form a filling and delicious meal.
I could live on this!

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