Papaya Salad with Apple Balsamic
Papaya Salad with Apple Balsamic
- 280 g Vegan Quorn Meat Free Pieces (defrosted)
- MARINADE
- - 8 tbsp apple balsamic vinegar
- - 4 tbsp vegetable oil
- - 1/2 tsp salt
- - 1/2 tsp chilli flakes
- - Pinch of ground cinnamon
- - Pinch of ground cloves
- SALAD
- - 2 papaya (peeled and cut into wedges)
- - 1/2 cucumber (peeled and cut into very thin ribbons)
- - 2 medium carrots (peeled and cut into thin strips)
- - 4 spring onions (finely sliced)
- - 80g pomegranate seeds
- - 10g coriander (chopped)
- - 10g mint leaves (chopped)
- SALAD DRESSING
- - 100ml fresh orange juice
- - 2 tbsp white wine vinegar
- - 1 tsp brown sugar
- - 1 tbsp olive oil
- - Pinch of salt and black pepper
Combine the ingredients for the marinade in a bowl, add the Quorn Vegan Pieces, stir well then cover and refrigerate for 20 minutes.
Preheat the oven to 200°C.
Place the marinated Quorn Vegan Pieces on a lightly greased baking sheet and cook in the middle of the oven for 8-10 minutes until golden brown.
Combine the ingredients for the salad and mix well. Drizzle the salad dressing over.
Arrange on a plate and top with the baked Quorn Vegan Pieces, garnish with mint sprigs
