Quorn
Quorn Cobb Salad
3.4657534246575 out of 5, 1 based on 73 ratings
A cobb salad including all your favorites topped with Quorn Meatless Nuggets! It’s a recipe you won’t want to miss for the warmer months.
380 Cals
Per serving
Serves 4
40 mins
Difficulty
Easy
Ingredients
- 1 box Quorn Meatless 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 Meatless 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 Meatless Nuggets on top.
Serve the salad with the salad dressing.
