Vegetarian Cobb Salad with Quorn Roast Mini Fillets

Name: Vegetarian Cobb Salad with Quorn Roast Mini Fillets
Prep time: 01T
Cook time: 01T
Total time: 01T
Yield: 2
Ingredients: 3 Quorn Roast Mini Fillets; [https://www.quorn.co.uk/products/quorn-roast-mini-fillets]; [https://www.quorn.co.uk/products/quorn-roast-mini-fillets], sliced; 2 Quorn Vegan Ham Free Slices; [https://www.quorn.co.uk/products/quorn-vegan-ham-slices], sliced into; lardons; 2 small eggs; 1 head little gem lettuce, torn; 100g baby tomatoes, halved; ¼ small avocado, sliced; 25g blue cheese, crumbled; ½ red onion, thinly sliced; 3 sprays one calorie cooking spray; 1 tsp wholegrain mustard; ½ tbsp apple cider vinegar; ½ tbsp olive oil

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Layered salad on a ceramic plate with lettuce, chopped cherry tomatoes, sliced red onion, Quorn Roast Mini Fillets, sliced boiled egg, sliced avocado, grilled red pepper and cubes of blue cheese.

For a delicious veggie twist on a classic American staple try our vegetarian Cobb Salad recipe. Crunchy little gem lettuce, smooth avocado, tangy blue cheese, Quorn Vegan Ham Slices and Quorn Roast Mini Fillets (which are a superb ready-to-eat sub for roasted chicken breast) give this dish amazing texture and mouthfuls of flavour!

We think we’ve mastered the best boiled eggs for a salad too…still soft in the middle but boiled to perfection!

Our vegetarian Cobb Salad recipe is a great choice for a crowd, just double or triple the ingredients for a fuss-free salad which is perfect for summer evenings or as a BBQ side! If you’re lucky enough to have leftovers, that’s tomorrows lunch sorted!

Deli Food Recipes Salad Recipes Quick And Easy Vegan And Vegetarian Recipes

Serves 2

22 mins

Easy

273 cals
(Per serving)

19g of fat
(Per serving)

Gluten free

Made with Quorn Roast Mini Fillets

See product See recipes

High in Protein

Low in Saturated Fat

Gluten Free

High in Fibre

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Ingredients

For the salad:

3 Quorn Roast Mini Fillets, sliced
2 Quorn Vegan Ham Free Slices, sliced into lardons
2 small eggs
1 head little gem lettuce, torn
100g baby tomatoes, halved
¼ small avocado, sliced
25g blue cheese, crumbled
½ red onion, thinly sliced
3 sprays one calorie cooking spray

For the dressing:

1 tsp wholegrain mustard
½ tbsp apple cider vinegar
½ tbsp olive oil

Method

For the salad:

Bring a small pan of water to the boil. Add the eggs and boil for 7 minutes. Remove from the heat and plunge the eggs into cold water. Allow to cool, peel and slice each egg into quarters.
Arrange the sliced Quorn Roast Mini Fillets, little gem, tomatoes, avocado, blue cheese and red onion on a serving platter keeping each ingredient in a row.
Heat a non-stick frying pan over a medium heat. Add the one calorie cooking spray to the pan, add the vegan ham and fry the slices for 1-2 minutes or until crispy. Remove and slice. Add to the serving platter.

For the dressing: