Papaya Salad with Apple Balsamic

Print Recipe

Ingredients
  

  • 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

Instructions
 

  • 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