Quorn
Recipes
Piri Piri Fillets with Warming Winter Salad
Shredded piri piri Quorn Fillets served on a bed of fluffy couscous mixed with roasted butternut squash, peppers & plum tomatoes. topped with toasted pine nuts, spring onions & coriander.
325 Cals
Per serving
Serves 10
60 mins
Ingredients
JERK SAUCE
- 10 Quorn Fillets
- 2 tbsp oil
- 1 tsp hot chilli powder
- 1⁄2 tsp cinnamon
- 1⁄2 tsp ground ginger
- 2tbsp brown sugar
- 200ml pineapple juice
- 3 tbsp mango chutney
SALAD
- 1 small butternut squash, peeled and cut into 3cm x 3cm dice
- 2 red or yellow peppers, de-seeded and sliced
- 400g cherry tomatoes
- 2 tbsp olive oil
- 300g couscous
- 500ml boiling water
- 50g pine nuts, toasted
- Bunch fresh coriander, chopped
- 2 spring onions, washed and sliced
- 1 lime, juice
Method
- Pre-heat the oven to 200C/Gas Mark 6.
- Heat the oil in a heavy based pan, add the chilli, cinnamon and ginger and cook for 1 minute. Reduce the heat to low, add the brown sugar and cook for a further 30 seconds.
- Add the pineapple juice and mango chutney, bring to the boil then reduce to a simmer for 15 minutes or until thickened.
- Place the Quorn Fillets onto a baking tray and pour over the Jerk sauce.
- Bake for 10-12 minutes or until core temperature is reached. Remove from the oven and using two forks, shred the fillets into strips. Keep warm if serving hot.
- On a second baking tray, spread out the butternut squash, peppers and plum tomatoes. Drizzle with oil and bake for 25-30 minutes until golden and tender.
- Meanwhile, in a large pan, bring the water to the boil. Add in the couscous, remove from the heat and cover. Leave for 10 minutes.
- Stir the vegetables through the fluffy couscous and drizzle with olive oil and fresh lime juice.
- Place the shredded fillets on top of the salad. Sprinkle with toasted pine nuts, coriander and spring onions and serve hot or cold.
Tip - as an alternative, try using quinoa in place of couscous.
