Greek Style Quorn Salad

45/70

After the indulgence of the bank holiday weekend and a week where I ended up eating out three times (purely by chance!) I decided to make one of the salads from the cookbook. This is despite me not being the biggest salad as a meal fan (can't stand cucumbers or raw tomatoes) but we do get through a lot of it on sandwiches and the such like.

I had the added incentive that my lovely friends the Haywards had provided me with some of their excess lettuce, fresh from the greenhouse (many thanks Mike!). I therefore picked the greek salad as I happened to have everything in that I needed and off we went.

The quorn in this recipe is pieces which are marinaded in lemon juice and olive oil before being browned off and put to one side. I prepped everything else while these were browning and the whole thing took less than 10 minutes to put together.

The 'dressing' for the salad is made of more lemon juice and olive oil combined with salt, pepper, oregano and fresh mint. This is then tossed with crumbled chunks of feta cheese, thinly sliced spring onions and avacado. You then layer the salad leaves and quorn pieces before tipping the dressing over and adding sliced tomatoes and black olives as garnish.

This is what it looked like:

This was actually a lovely dish, very light and with a zingy and very mediterranean tasting dressing. The spring onions came through as a stronger flavour than I thought and I would possibly use less of them next time and more feta - but overall this was thoroughly enjoyable.

Fantastic in terms of weight watchers points as most of the ingredients are free - I took it easy with the olive oil too and used less than the 5 tblsp recommended (I used 4). Each portion is therefore 6 points as follows: quorn (2), oil (2) avacado (1), feta (1).

I do think I would make this again and would seriously consider it as a lunch option for work although that would mean storing the dressing seperately for the freshest possible result.

It seems there are a number of light dishes to work through now so expect more of these kind of recipes which hopefully will be ideal for summer eating!