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Quorn warm salad with spicy cashew dressing

Quorn warm salad with spicy cashew dressing

Quorn warm salad with spicy cashew dressing

For the roasted veggies
1 large brinjal, roughly chunked
1 red pepper, roughly chunked with the seeds removed
200g baby marrows, cut into chunks
3T extra virgin olive oil
Salt and freshly ground black pepper
1T chipotle seasoning

1T olive oil
2t sesame oil
280g Quorn vegan pieces
3 cloves garlic, finely chopped
5cm piece of ginger, finely chopped
1 green chilli, finely chopped
100g baby spinach
100g watercress


For the cashew dressing: blend together
100g cashews, soaked over night
100ml water
1 lime, zested and juiced
1 green chilli, finely chopped
1 clove garlic, roughly chopped
1T raw honey
Salt and freshly ground black pepper


Preheat oven to 180C. Add the veggies to a roasting tray and coat in the olive oil and seasoning including the chipotle seasoning. Place the dish in the oven and roast for 30 minutes or until charred and tender.
Heat the olive and sesame seed oil over a medium heat and cook the vegan pieces until browned and cooked through before adding the garlic, ginger and chiili, cooking until the garlic is cooked through and becomes fragrant. Remove from the heat and add the spinach, allowing it to wilt in the pan. Add the roasted veggies to the pan and toss through with the vegan pieces.
Add the watercress to a serving dish and top with the vegan pieces and roasted veggies before drizzling over the dressing.

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