1 teaspoon sambal oelek (can substitute Sriracha or hot chili flakes)
1 tablespoon honey
FOR THE PICO DE GALLO
1 1/3 cups cherry tomatoes
1 bunch fresh cilantro
1 red onion
1-2 cloves garlic
2 red chili peppers
Juice and zest of 2 limes
Salt and pepper
Heat the Quorn Meatless Fillets according to the packaging directions.
Kale salad: Remove the stems from the kale, rinse, chop the leaves and place in bowl. Slice cucumber thinly. Add cucumber, edamame and salad dressing ingredients to kale. Mix well and add salt to taste.
Pico de Gallo: Peel 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.
Serve Quorn Meatless Fillets on top of or beside salad and pico de gallo.
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