SRIRACHA & MANGO SALAD

Refreshing mango salad with ribbon vegetables & Quorn Pieces with a zesty orange dressing.

Preparation time: 20 minutes
Cooking time: 10 minutes
Serves: 10

 

Ingredients 

Marinade 

  • 4 tbsp vegetable oil
  • 2 tbsp Sriracha chilli sauce
  • 2 tbsp honey
  • 4 tbsp light soy sauce

Salad

  • 1 large mango, peeled and diced
  • 1 cucumber, cut into very thin ribbons
  • 200g carrot, peeled and cut into very thin ribbons
  • 200g green beans, chopped and blanched
  • 100g spring onions, finely sliced
  • 100g pomegranate seeds
  • 1 tbsp coriander, chopped
  • 1 tbsp mint, chopped

Salad Dressing

  • 2 tbsp fresh orange juice
  • 1 tbsp white wine vinegar
  • 1 tbsp honey (optional)
  • 4 tbsp olive oil
  • Seasoning

 

Method

  1. Preheat the oven to 200°C/Gas Mark 6.
  2. Combine the ingredients for the marinade in a bowl. Add the Quorn Pieces and coat well. Cover and refrigerate for 10 minutes.
  3. Place the marinated Quorn Pieces on a lightly greased baking tray. Cook in the oven for 10-12 minutes until golden brown and the core temperature is reached. Leave to cool.
  4. Mix the salad ingredients together, reserving the herbs. Add the cooled Quorn Pieces.
  5. Combine all the dressing ingredients and drizzle over the salad.
  6. Arrange the salad on a plate and lightly stir through the chopped herbs before serving.

 

Hints & Tips

Replace the mango with papaya pieces or slices of nectarine for a delicious fruity twist. Try using shredded Quorn Fillets instead of Quorn Pieces.

 

Nutritional Information Per Serving

Energy: 190kcal
Fat: 12g
Saturates: 1.3g
Sugar: 10g
Salt: 1.1g

 

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