Potato and Quorn salad
Background
If you have any leftover boiled potatoes or new potatoes, this potato and Quorn salad is a good way to use them up. This dish is vegan and gluten-free, but you can add some feta cheese or goat’s cheese at the end if you’re vegetarian.
Ingredients
- 2 cups boiled potatoes
- 1 cup Quorn pieces or mince
- 1 small courgette
- 1 garlic clove, minced
- 1 bunch salad onions, chopped
- 1 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 1 handful salad leaves
Instructions
- Cut the potatoes into bite-sized chunks.
- Fry the Quorn pieces according to the instructions on the packet. Add them to the potatoes.
- Dice the courgette and fry or grill them, adding the garlic for the last 30 seconds.
- Add these to the potatoes, together with the salad onions.
- Mix the oil and balsamic vinegar and pour over the salad. Season to taste.
- Finally, fold in the salad leaves, then serve.
Categories
- Meal Type: - Everyday - Lunch - Main - Preserves - Quick & Easy - Salad
- Cuisines: - British
- Health and Diet: - Dairy Free - Gluten Free - Vegan
- Skill Levels: - Easy
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