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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