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Thai Salad

Simply delicious and so quick to prepare

Preparation Time: 15 minutes + 30 minutes marinating
Cooking Time: 5 minutes
Serves:
: 4

Let's Cook!

  1. Marinate the Quorn Pieces in the Thai paste for 30 minutes.
  2. Heat the oil in a small frying pan. Add the Quorn Pieces and cook for 5 minutes over a medium to high heat stirring constantly until golden in colour and set aside.
  3. Blanch the green beans in boiling water for 1 minute, then refresh in cold water. Place in a bowl with the cabbage, tomatoes, pepper and mango. Stir the Quorn Pieces and coriander, and then season. Cover and chill in a refrigerator.
  4. Mix together the dressing ingredients. Just before serving, drizzle the dressing over the salad and toss well. Serve on a bed of mixed salad leaves and garnish with coriander.

Fresh crusty bread is the ideal accompaniment.

Related Products

Quorn Pieces 300g


Ingredients

300g packet frozen Quorn Pieces
1-2 tablespoons Green Thai paste – you can use more or less paste depending on how hot and spicy you like it
2 tablespoons vegetable oil
125g green beans cut into bite sized pieces
175g cabbage, finely shredded
2 medium sized tomatoes de-seeded and diced
1 small red pepper, de-seeded and thinly sliced
1 medium mango, peeled and diced into 1cm cubes
1 tablespoon fresh coriander, chopped.

For the dressing:
Grated zest and juice of 1 lime
1 garlic clove, crushed
1cm piece fresh root ginger peeled and finely grated
2 teaspoons soy sauce
4 tablespoons olive oil
Salad leaves and coriander leaves to serve.