Moroccan Quorn Crispy Nuggets

1. Place all of the marinade ingredients into a food processor (apart from the oil) and blitz until finely chopped, then gradually add the oil and blend until combined.
2. Pour the marinade over Quorn Vegan Nuggets and coat well. Leave to marinate in the fridge for at least 30 minutes.
3. Meanwhile, cook the potatoes whole in a large saucepan of boiling water until tender, then drain and set aside to cool. Once cool, cut the potatoes into wedges and transfer to a large bowl.
4. For the spicy potato salad heat 2 tbsp of oil in a frying pan over a medium heat, then add the curry powder and cook for one minute. Pour the spice mix over the potatoes and stir to combine.
5. Add yogurt, vinegar, mint, parsley, lemon and orange zest and black olives to the potatoes and gently mix. Adjust the seasoning if necessary and refrigerate until cool.
6. For the Lemon and Mint Vinaigrette, add lemon zest and juice to a small saucepan and bring to a simmer until the zest has absorbed the juice. Spoon the zest into a small bowl and add olive oil, mint, pepper and maple syrup. Whisk to combine.
7. Drain off any excess marinade from the Quorn Vegan Nuggets, then shallow fry in vegetable oil until golden and a core temperature is reached.
8. Serve the Moroccan Quorn Nuggets with the lemon and mint vinaigrette and spicy potato salad.

Tip - for an authentic garnish sprinkle over pomegranate seeds and fresh mint leaves.