Quorn Fillet, Kale and Edamame Bean Salad

This Quorn Fillet, Kale & Edamame Salad is the perfect Summertime lunch. A light and easy dish to create, but packed with flavour. Serve as part of a summer barbecue or make ahead and pack for a family picnic in the park. What’s not to love?

Serves 2

0 mins

A Little Effort

427 cals
(Per serving)

5.4g of fat
(Per serving)

Ingredients

  • 2 Quorn Fillets, defrosted
  • 1 tbsp vegetable oil

For the Kale Salad:

  • 2 bunches baby kale, washed and drained
  • 150g edamame beans
  • ½ peeled cucumber

For the Dressing:

  • 2 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 2 tablespoons low sodium soy sauce
  • Juice of 1 lime
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sambal oelek (can substitute Sriracha or hot chili flakes)
  • 1 tablespoon honey
  • Salt

For the Pico De Gallo:

  • 150g cherry tomatoes
  • 1 bunch fresh coriander
  • 1 red onion
  • 1-2 cloves garlic
  • 2 red chili peppers
  • Juice and zest of 1 lime
  • Salt and pepper

Method

  1. Preheat the oil over a medium heat and fry the Quorn Fillets for 5-7 minutes, turning frequently until golden brown. Keep warm until needed.
  2. To make the kale salad, remove any larger stems from the kale, chop the leaves and place in bowl. Slice cucumber thinly. Add cucumber, and edamame beans. Prepare the salad dressing by combining all of the ingredients. Mix well and add salt to taste. Toss a little over the salad.
  3. Prepare the Pico de Gallo by peeling the onion and garlic. Halve the chili peppers and remove the cores and seeds. Finely chop the tomatoes, cilantro, onion, and garlic. Mix all ingredients. Add the grated lime zest and lime juice. Season with salt & pepper to taste.
  4. Serve the warm Quorn Fillets on top of the salad, drizzle over a little salad dressing and add a generous spoonful of pico de gallo.