Caesar-style salad with crispy Quorn fillets recipe

17 ratings Rate
  • Serves 4
  • 5mins to prepare and 15mins to cook
  • 444 calories / serving
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Preheat the oven to 400°F/200°C/gas mark 6. Lift the quorn fillets onto a non stick baking tray and bake for 15 minutes until crispy and cooked through. Meanwhile, remove the crusts from the bread and cut into 1cm cubes. Heat the oil in a small pan and fry the bread cubes until golden and crispy. Drain onto absorbent kitchen paper.

Toss the torn romain lettuce with the cherry tomato halves and pile into a serving bowl or divide equally between 4 individual serving bowls. Scatter with crispy croutons and Parmesan shavings. Slice each cooked quorn fillet into 1cm strips on a slight diagonal and arrange over the salad. Finally drizzle with dressing to serve.

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  • Ingredients

  • 4 crispy coated quorn fillets
  • 2 thick slices white bread
  • 3tbsp sunflower oil
  • 60g parmesan, shaved
  • 2 heads of romain lettuce, roughly torn
  • 200g vine cherry tomatoes, halved
  • 100ml caesar salad dressing
  • Energy 1850kj 444kcal 22%
  • Fat 31g 44%
  • Saturates 9g 43%
  • Sugars 5g 6%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 17.2g Protein 23g Fibre 4.1g


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