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Quorn Cheesy Nacho Nuggs Packaging with Orange Branding and Logo

Made with Quorn Cheesy Nacho Nuggs

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High in Protein

Source of Fibre

Low in Saturated Fat

Cook mode (Keep screen awake)

Ingredients

  • 16 Quorn Cheesy Nacho Nuggs
  • 400g sweet potato, peeled and sliced into fries
  • 4 garlic cloves
  • 10 sprays low calorie spray

For the vegetable crudité:

  • 4 baby corn
  • 2 baby cucumbers
  • 1 carrot, peeled
  • 12 sugar snap peas

For the lemon garlic yoghurt dip:

  • 2 tbsp yoghurt
  • ½ clove garlic, crushed
  • ½ lemon, juice only
  • 1 tbsp chives, chopped

For the salsa:

  • 8 cherry tomatoes, diced
  • 2 spring onions, chopped
  • ½ clove garlic, crushed
  • ½ tsp red wine vinegar
  • A small handful of basil, chopped

Method

  1. Pre-heat the oven to 200°C (fan)/ 220°C electric/Gas Mark 7.
  2. Place the sweet potato fries and garlic cloves onto a non-stick baking tray. Spray with cooking spray and toss to coat. Cook in a pre-heated oven for 15 minutes.
  3. After 15 minutes add the Quorn Cheesy Nacho Nuggs and cook for a further 15 minutes.
  4. Arrange on a serving platter and keep warm.

For the vegetable crudité: 5. Slice the baby corn in half. Slice the baby cucumbers into quarters lengthways. Slice the carrot into 8 batons. Arrange the crudité on a serving platter with the sugar snap peas.

For the lemon garlic yoghurt dip: 6. Mix all of the dip ingredients in a small bowl. Spoon into a serving dip bowl and add to the crudité platter.

For the salsa: 7. Mix all of the ingredients in a small bowl. Spoon into a ramekin and set to one side.

To serve: 8. Serve the Quorn Cheesy Nacho Nuggs, sweet potato fries and vegetable crudité with the salsa and lemon garlic dip – enjoy!

Chefs tip

Why not swap the sweet potatoes for traditional homemade fries? For an extra chilli kick add ½ a mild red chilli finely chopped to the salsa.

Recipe Inspiration

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