Picnic Salad with Vegetarian Chicken Pieces
Preparation time: 25 minutes
Serves: 4
Nutrition: Per serving
Energy
568 Kcal
Fat
17g
Saturates
2.2g
Sugars
17g
Salt
0.77g
Discover a delightfully crisp summer recipe with a unique UCLP© twist! Our quick and easy summer salad delivers on taste, protein* and UCLP© essentials: it’s low in saturated fat and a source of fibre.
Ingredients
3 heaped tbsp sweetcorn kernels, canned or frozen
200g Quorn Pieces
200g dry pasta, cooked to manufacturer’s instructions
250g cherry tomatoes, rinsed and halved
50g bean sprouts
1 bag of lettuce leaves, rinsed
1 400g can of black beans, drained and rinsed
1 can of chickpeas, drained and rinsed
1 tsp rapeseed (vegetable) oil
50g toasted sunflower seeds
A few pickled jalapeños, sliced, for serving (optional)
Marinade:
25ml Alpro soya drink or other plant-based drinks
25ml rapeseed oil
2 tablespoons honey
1 squeezed lime
Method
If using frozen sweetcorn, remove from the freezer and allow to thaw in the fridge overnight. If using canned, drain and rinse.
Mix the ingredients for the marinade and pour it into a bag of frozen Quorn Pieces, let the bag stand to marinate.
Boil the pasta according to the instructions on the package.
Mix the cooked pasta, sweetcorn, chickpeas, black beans, tomatoes, bean sprouts and lettuce leaves.
Fry the Quorn Pieces on medium heat with a teaspoon of oil to warm through.
Top the salad with the Quorn Pieces, toasted sunflower seeds and, if using, pickled jalapeños.
*This recipe is a source of protein. Each serving provides 27g of protein.