Mango salad with Quorn Fillets
Preparation time: 20 minutes
Serves: 4
Nutrition: Per serving
Energy
199 Kcal
Fat
6.3g
Saturates
1.3g
Sugars
15g
Salt
0.71g
An easy protein boosting salad bursting with zesty sweet flavours. It’s got the UCLP© approval as it’s low in saturated fat and each serving provides 3 of your five-a-day and just 200kcal.
Ingredients
1 pack frozen Quorn Vegetarian Fillets
Splash of oil, for frying
250g pack cherry tomatoes, halved
Small handful coriander, roughly chopped
Zest & juice of 1 lime, plus wedges to serve
1 small red onion, finely sliced
2 garlic cloves, crushed
1 tbsp olive oil
2 little gem lettuce, torn into bite-sized pieces
1 red pepper, deseeded and finely sliced
1 ripe mango (~230g), peeled, stoned and flesh diced
Small handful (15g) tortilla chips, broken up a little
Method
Defrost the Quorn Fillets overnight in the fridge. Once thawed, slice into strips and fry over medium heat, with a drizzle of oil until lightly golden. Remove and set aside until needed.
Place the cherry tomatoes, coriander, lime juice and zest, onion, garlic and oil in a large bowl and mix well.
Add the pan-fried strips of Quorn Fillets, lettuce, red pepper and mango. Mix to coat.
Sprinkle the tortilla chips over the top and serve immediately with lime wedges.
CHEFS TIP: No little gem lettuce in the house? No problem! You could use baby spinach, kale or rocket instead.