Recipes
Piri Piri Pitta Pockets
Succulent Quorn Fillets marinated in a piri piri sauce, served sliced in a warm pitta with a lime aioli mayo and tomato salsa.
Ingredients
- 10 Quorn Fillets, defrosted
- 200ml mild piri piri sauce
- 10 small pitta breads, warmed
LIME AIOLI
- 150ml low fat mayonnaise
- 1 tsp garlic purée
- 1 large lime, zest
SALSA
- 1 large lime, juice
- 50g iceberg lettuce, shredded
- 5 tomatoes, finely diced
- 300g cucumber, finely diced
- 150g red onion, finely diced
- 1 tbsp oil
- Seasoning
Method
- Pre-heat the oven to 200°C / Gas Mark 6.
- Cut each Quorn Fillet into six pieces and mix in a bowl with the piri piri sauce, cover and marinate in the fridge for 30 minutes.
- Place the marinated Quorn Fillets on a lightly oiled baking tray and cook for 15 minutes until a core temperature is reached.
- Meanwhile in a small bowl mix together the lime aioli ingredients and season.
- Combine the salsa ingredients in another bowl. Check seasoning.
- To assemble; cut the warmed pitta breads in half and fill with the salsa and piri piri Quorn Fillets followed by a dollop of aioli.
Tip - this recipe also works well with other marinades such as cajun and tikka.