Quorn
Recipes
Picnic Pittas
Baked Quorn Dippers stuffed into a soft pitta bread with a cucumber salad & tangy tomato sauce.
242 Cals
Per serving
Serves 10
25 mins
Ingredients
TANGY TOMATO SAUCE
- 1 tbsp oil
- 150g red onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 1⁄2 tsp chilli powder
- 1 tsp sugar
- 300g passata
- 2 tsp balsamic vinegar
SALAD
-
300g cucumber, chopped
-
1 tbsp mint, finely chopped
-
1 lemon, juice only
-
Seasoning
-
5 large pitta breads
Method
- Preheat the oven to 220C/Gas Mark 7.
- Place the Quorn Dippers on a baking tray and bake for 13 - 15 minutes until core temperature is reached.
- Heat the oil and fry the onion and garlic for 3 - 4 minutes. Stir in the chilli powder and sugar and then add the passata and balsamic vinegar. Bring to the boil and then reduce the heat and simmer for 10 minutes.
- Mix the cucumber, mint, lemon juice and seasoning together.
- Place the pitta breads in the oven and warm for a couple of minutes.
- To assemble the Picnic Pittas; cut each pitta bread in half vertically. Fill each half with a tablespoon of tomato sauce, 3 Quorn Dippers and a spoonful of cucumber salad.
Tip - replace the Quorn Dippers with Quorn Vegan Nuggets.
