Quorn & Quinoa Salad

Take approximately 30g of the Falafel mix and roll it into a ball shape.

Flatten each ball so it makes a small cake shape and shallow fry in hot oil, for approx. 3-4 minutes or until cooked. Allow 3 per portion. Allow to cool.

Cut the Piquillo Peppers into strips. Empty the Quinoa into a bowl and add the Chick Peas, sliced Black Olives and strips of Peppers. Crumble in some feta and gently toss together

To make a dressing for the salad, mix a little of the white wine vinegar with the garlic & herb oil, whisk and season.

Finally mix the dressing in with the Quinoa mix, add chopped fresh mint leaves and Rocket to garnish. Top with the Falafel and serve in a large bowl with warm Flat bread.