Mix the honey and mustard together to make a sticky glaze.
Coat the Quorn pieces with the honey and mustard mix. Place in a foil parcel on a baking sheet and heat through in the oven for around 10 minutes.
Meanwhile, bring a pan of water to the boil and cook the green beans for around 4-5 minutes to soften slightly. Remove from the heat and cool.
On a plate arrange the salad leaves, cucumber, cherry tomatoes, avocado, red onion and green beans.
Once the Quorn is heated through, lay the slices on top and drizzle over any leftover glaze as a dressing and serve.
Vegetarian Spaghetti Bolognese
Serves 4 - 468 kcals per serving
2 garlic cloves, crushed
1 onion, diced
2 red peppers, deseeded and diced
1 carrot, peeled and sliced
150g mushrooms, halved
500g Quorn mince
3 tbsp tomato purée
400g can chopped tomatoes
½ tsp paprika
½ tsp dried oregano
handful fresh basil leaves
½ tsp black pepper
300g wholewheat spaghetti
Place a large frying pan over a medium heat, spray with Frylight and cook the garlic and onion for 3-4 minutes until starting to softened. Add the carrots and peppers, and cook for 3-4 minutes, stirring regularly.
Season the Quorn mince and add to the pan, with the mushrooms and stir through.
Pour in the tomatoes and stir, along with the tomato purée, paprika, oregano and fresh basil leaves. Reduce the heat to low, and leave to simmer for 15-20 minutes.
About 10 minutes before serving, add the spaghetti to a pan of boiling water and cook according to packet instructions.
Serve the spaghetti in a bowl with the bolognese on top. Finally add a few leaves of fresh basil to garnish.
Roasted Tomato Soup
Serves 6 - 150 kcals per serving
3 garlic cloves
Salt and pepper to taste
4 tbsp olive oil
25g fresh basil
1 tbsp tomato purée
1 tbsp balsamic vinegar
Preheat the oven to 200°C/180°C Fan/Gas mark 6.
Skin the tomatoes by pouring boiling water on them, leave for 1 minute exactly before slipping the skins off.
Cut the tomatoes in halve and scatter on a roasting tray with the garlic cloves. Season well with salt and pepper, drizzle with 2 tablespoons of the olive oil and scatter over some chopped basil leaves.
Roast in the oven for 1 hour or until the edges of the tomatoes are slightly blackened.
About 20 minutes before the end of the roasting time, peel and chop the potato, place it in a saucepan with some salt and a pint of boiling water. Add the tomato purée then simmer for about 20 minutes.
Remove the garlic cloves from the tray and scrape the roasted tomatoes, basil and juices into a food processor. Crush the garlic cloves into the mix, and discard the skins.
Then add the contents of the potato saucepan and whiz everything to a thick purée.
To make the basil purée, strip the leaves into a mortar, sprinkle them with half a teaspoon of salt, then bash the leaves down with the pestle. Add the remaining 2 tablespoons of olive oil and the balsamic vinegar and stir well.
Gently reheat the soup before serving, drizzled with the basil purée and garnished with basil.
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