Quorn
Quorn Cobb Salad
4 out of 5, 1 based on 22 ratings
A cobb salad including all your favorites topped with Quorn Nuggets! It’s a recipe you won’t want to miss for the warmer months.
380 Cals
Per serving
Serves 4
40 mins
Ingredients
- 1 box Quorn Nuggets
- 4 free-range eggs
- 4 cups iceburg lettuce, shredded
- 16 cherry tomatoes
- 2 avocados, halved and chopped
- 1 red pepper, chopped
- 3 tbsp canned sweetcorn, drained and rinsed
- 2 tbps chives, finely chopped
For the dressing:
- 3 tbsp Greek yogurt
- 1 tbsp white wine vinegar
- 1 tbsp wholegrain mustard
- 1 tbsp lemon juice
- Salt and black pepper to taste
Method
- Cook the Quorn Nuggets per pack instructions
- Place a saucepan of water on a high heat and bring to the boil. Carefully place the eggs into the pan and reduce the heat to a light simmer. Cook for 8 minutes and then transfer the eggs to a bowl of cold water to cool down for 10 minutes. Peel the eggs and set aside.
- To make the salad dressing, mix all ingredients together and set aside.
- Assemble the lettuce, cherry tomatoes, avocado, red pepper and sweet corn in a large salad bowl. Cut the hard-boiled eggs into halves and place on top of the salad. Scatter with the chives and place the cooked Quorn Nuggets on top.
Serve the salad with the salad dressing.
