Indian Tikka Skewers with Salad

1. Mix together Tikka Masala paste and yoghurt, add 2 tablespoons water to thin slightly. Add Quorn Meat Free Pieces and coat evenly in marinade. Cover and refrigerate for 2 hours (or overnight).
2. For the salad, place capsicum on a foil lined tray, skin side up and cook under a hot grill until skins begin to blister. Cover with foil and allow to cool. Discard skin and cut capsicum into strips
3. Combine all salad ingredients and chill until required.
4. Cut each burger into 6 and thread onto metal or bamboo skewers. Cook skewers under a pre-heated grill for 10 minutes, turning occasionally.
5. Carefully place a lime wedge on the end of each skewer and serve with the salad.

TIP: Pre-soak bamboo skewers in hot water to prevent burning while cooking.