Date posted: 09/05/2019

Quorn picnic pittas

Baked Quorn dippers stuffed into a soft pitta bread with a cucumber salad & tangy tomato sauce.

  • Serves 10
  • Timing: 25 mins
Votes: 0 Average: 0


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
Cucumber, chopped 300g
Mint, finely chopped 1 tbsp
Lemon, juice only 1
Large pitta breads 5


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  1. Preheat the oven to 220oC/Gas Mark 7.
  2. Place the Quorn dippers on a baking tray and bake for 13 – 15 minutes until core temperature is reached.
  3. 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.
  4. Mix the cucumber, mint and lemon juice together.




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