Recipes
Date posted: 09/05/2019
Ingredients
| Tangy tomato sauce | |
| Oil | 1 tbsp |
| Red onion, finely chopped | 150g |
| Garlic cloves, finely chopped | 2 |
| Chilli powder | 1½ tsp |
| Sugar | 1 tsp |
| Passata | 300g |
| Balsamic vinegar | 2 tsp |
| Salad | |
| Cucumber, chopped | 300g |
| Mint, finely chopped | 1 tbsp |
| Lemon, juice only | 1 |
| Large pitta breads | 5 |
Method
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- Preheat the oven to 220oC/Gas Mark 7.
- Place the Quorn dippers on a baking tray and bake for 13 - 15 minutes until core temperature is reached.
- Heat the oil and fry the onion and garlic for 3 - 4 minutes. Stir in the chilli powder and sugar and then add the passata and balsamic vinegar. Bring to the boil and then reduce the heat and simmer for 10 minutes.
- Mix the cucumber, mint and lemon juice together.