Quorn
Brazilian Salad with Quorn Vegan Fillets
2.9803921568627 out of 5, 1 based on 51 ratings
Your taste buds will spring to life with this vibrant, delicious Brazilian salad. Sweet capsicum, avocado, mango and Quorn Fillets, all seasoned and dressed in fresh lime juice, olive oil, maple syrup and chilli. A healthy meal idea that’s enticing, exciting and with just enough Latin heat to keep you on your toes.
269 kJ
Per serving
Serves 4
15 mins
Vegan
Difficulty
Easy
Ingredients
- 4 Quorn Vegan Fillets, each cut into approximately 4 pieces
- 1 tbsp olive oil
- Salt, black pepper and lime juice to taste
- 1 sweet (pointy) capsicum, cut into thin strips
- 1 ripe mango, peeled and diced
- 1 ripe avocado, thinly sliced
- 1 large salad tomato, thinly sliced
- 75g rocket, washed and drained
- 75g water cress, washed and drained
-
1 tbsp toasted pumpkin seeds
For the dressing:
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1 tbsp maple syrup
- 1 small red chilli, finely diced
- ½ tsp salt
Method
- Preheat the oil in a large pan. Add the sliced Quorn Vegan Fillets and fry for 5-6 minutes until cooked. Season well with salt, black pepper and a squeeze of lime
- Arrange the salad ingredients on a large serving plate, top with the Quorn Vegan Fillets and drizzle over the dressing
