Steak Strip Salad with Salsa Verde

Upgrade your salad with delicious and high protein Quorn Steak Strips. Served with fluffy pearl barley, stir fried veggies and a vibrant salsa Verde. Perfect for a healthy and satisfying lunch.

Serves 2

30 mins

Easy

443 cals
(Per serving)

19g of fat
(Per serving)

20 g fibre
(Per serving)

Ingredients

  • 300g Quorn Steak Strips
  • 85g pearl barley, rinsed
  • 2 tbsp olive oil
  • 1 red pepper, deseeded and cut into strips
  • 1 yellow pepper, deseeded and cut into strips
  • 1 red onion, cut into 8 wedges
  • 50g watercress or rocket, roughly chopped
  • For the salsa verde:
  • 1 clove garlic
  • 35g of fresh flat-leaf parsley
  • 20g fresh basil
  • 15g fresh mint
  • 2tsp baby capers
  • 1 tablespoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 2 tsp extra virgin olive oil

Method

  1. Preheat oven to 200C/180C fan/gas mark 6.
  2. Bring a large saucepan of salted water to the boil, add the pearl barley and cook for 25 minutes. Once cooked, rinse in a sieve under cold water and set aside.
  3. Meanwhile, in a large roasting tin, toss the peppers and onions in 1 tbsp olive oil and roast for around 20 minutes until golden.
  4. In a frying pan, heat 1 tbsp of olive oil over a medium heat. Add the Quorn Steak Strips and cook for around 6 minutes.
  5. To make the salsa verde, add all ingredients to a food processor and pulse until a pesto-like consistency is formed. You can also hand chop or use pestle and mortar.
  6. To serve, on a large plate, lay out the salsa verde, reserving 1-2 tbsp, then layer the pearl barley, watercress, roasted peppers and onions and Steak Strips. Top with the remaining salsa verde and enjoy!