Serves:
4
Quorn fillets (defrosted)
300
ml
natural yoghurt
3
tbsp
tandoori spice mix
2
garlic cloves (crushed)
1
tbsp
mint sauce
0.3
cucumber (peeled, deseeded and finely diced)
4
mugs of rice
100
g
peas
100
g
sweetcorn
Recipe submitted by: Quorn
Equipment needed: Hob, oven, baking tray(s), large mixing bowl and small mixing bowl.
Mix together two thirds of the natural yoghurt, tandoori spice mix and garlic cloves in a large bowl. Tear each Quorn fillet into 4 rough pieces and add to the marinade. Stir to combine. Leave to marinate in the fridge for 30 minutes.
Preheat your oven to 180°C fan/200°C non fan/gas mark 6.
Make the cucumber raita by combining the rest of the natural yoghurt, mint sauce and cucumber in a small bowl. Refrigerate until required.
Cook the rice according to pack instructions and add the peas and sweetcorn for the last minute.
Meanwhile, spoon the Quorn fillets onto a greased baking tray and cook for 12-14 minutes or until piping hot.
To serve, divide the rice between the plates, top with the tandoori fillets and drizzle with the cucumber raita.
Try adding diced peppers to the rice to add even more colour.
If no mint sauce available, just use plain yoghurt and cucumber.
Tandoori fillets can also be used as a starter, no need to cook the rice, just serve with the raita as a dipping sauce.
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