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.
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