Mix the cayenne, salt and black pepper in a bowl and sprinkle over the Quorn Vegan Fillets.
Preheat the olive oil in a pan and cook the Fillets and clove of garlic for 3-4 minutes on each side until golden brown. Discard the garlic. Slice each fillet into approximately 4 pieces and keep warm until needed.
Gently saute the asparagus until cooked. Season to taste.
Prepare the arugula pesto by adding all ingredients to a food processor and blitzing until smooth. Season to taste with salt and black pepper.
Toss the salad ingredients in a bowl with a generous spoonful of the arugula pesto
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