|Tangy tomato sauce|
|Red onion, finely chopped||150g|
|Garlic cloves, finely chopped||2|
|Chilli powder||1½ tsp|
|Balsamic vinegar||2 tsp|
|Mint, finely chopped||1 tbsp|
|Lemon, juice only||1|
|Large pitta breads||5|
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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.