½ small iceberg lettuce, washed and cut into wide strips
2 tomatoes, washed and thinly sliced
Method
Combine the ingredients for the yogurt dressing. Season well, cover and refrigerate until ready to use.
Gently heat the oil in a frying pan and cook the fillets for 10 minutes turning frequently. Allow to cool slightly then slice diagonally and set to one side
Squeeze the lime over the avocado slices and season with salt and pepper.
Lightly toast the bread then take a slice of toast and spread with the yoghurt dressing, cover with lettuce, tomato, avocado and Quorn Chik’n Cutlets. Repeat the layers using 4 slices of toast per serving.
When you visit our website, we use cookies, which are small pieces of information that allow us to maintain your connection to our website. These cookies are not used to collect or store any personally identifiable information.
