Quorn Bulgar Salad

By ShannonB

This is really delicious with Quorn but could be made with chicken instead.

Ingredients

• 1 large red pepper, chopped
• 1 courgette, sliced
• 1 aubergine, chopped
• 2 tbsp pine nuts
• 2 x 140 g packs Quorn Fajita Strips or 1 x 300 g pack Quorn Chicken Style Pieces
• juice of 1-2 lemons
• 1 tsp ground cumin
• 1 tsp ground coriander
• 400 ml (3/4 pint) vegetable stock
• 250 g (9 oz) bulgar wheat or couscous
• 3-4 tbsp chopped flat leaf parsley

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 200 degrees C. Spray vegetables with Fry Light, place on a roasting tray and roast for 30 minutes.

2. Sprinkle pine nuts on tray and toast for 5-10 minutes.

3. Saute the Quorn in Fry Light with a little lemon juice, cumin and coriander for 10-15 minutes.

4. Meanwhile, heat the stock. Cook the bulgar wheat or couscous in stock according to pack instructions. Fluff with a fork.

5. Place all ingredients in a large bowl with parsley and mix well. Add lemon juice and seasoning to taste. Serve warm or at room temperature.