Quorn
Enjoy a fresh and light vegan meal with this Mediterranean fennel slaw, wonderfully paired with Quorn Vegan Fish Free Breaded Fillets with a Lemon & Pepper crumb, adding a delicious flavour to the meal. It only takes 35 minutes of your time to make this tasty meal.
322 kJ
Per serving
Serves 2
35 mins
Vegan
Difficulty
Easy
Ingredients
- 2 Quorn Vegan Crumbed Fish Free Fillets
- 1 tbsp olive oil
- 2 tbsp orange juice
- 1/2 tsp grated lemon zest
- 2 tsp lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp salt and pepper
- 2 tsp chopped fennel fronds
- 120g fennel, finely sliced
- 1 large orange, cut into segments
- 1/4 red onion, finely sliced
- 30g pitted black olives
Method
- Prepare the Quorn Fish Free Crumbed Fillets with a Lemon & Pepper Crumb according to package directions.
- Whisk together the oil, orange juice, lemon zest, lemon juice, mustard, salt and pepper. Toss together the fennel fronds, fennel, red onion, orange segments, olives and dressing. Let it stand for 5-10 minutes for the flavours to marinate.
- Serve the fillets with the salad.
Tip: Substitute olives with 2 tbsp capers if desired.
