Quorn Avocado Pesto Salad

I’ve not had the time to post on here for a while – long working hours, fatigue because of the long working hours, a wedding and a weekend away to Liverpool have contributed in addition to the regular 4 hours of French lessons per week. Today we learnt about culture and I argued for watching football matches at a bar being cultural. This quorn and beetroot salad with an avocado and pesto dressing was a tasty recipe I found on BBC Good Food. I’ve taken the photo in the bowl as once you start mixing around beetroot, everything gets turned pink and it’s completely unpresentable, no matter how tasty the food is!

Serves 4


  • 250g thin-stemmed broccoli/broccolini
  • Spray oil
  • 300g quorn
  • 1 small red onion
  • 100g watercress
  • 175g beetroot (pre-cooked)
  • 1 tsp nigella seeds
  • small pack basil (30g approx)
  • 1 avocado
  • 1/2 clove garlic
  • 25g walnuts
  • 1 tbsp oil
  • 1 lemon

1.) Heat some spray oil in a frying pan and add the quorn. Cook until hot through.

2.) Boil some water, trim the broccoli, add to a small pan with the water and cook for about 5 minutes, until it’s just tender.

3.) Slice up the onion thinly and add to a big mixing bowl. Chop the lemon in half and squeeze in the juice from one half.

4.) Make the salad dressing. Peel the garlic clove, chop in half an add to a food processor, peel the avocado and add, add the walnuts, the oil and the other lemon halve’s juice. Blitz to a paste.

5.) Add the watercress to the bowl with the onion, chop up the beetroot and also add that. Add the drained broccoli and the quorn. Add the dressing and mix everything. Sprinkle over the nigella seeds and serve.

Cottage pie

Cottage pie/shepherd’s pie is a classic British dish. Shepherd’s pie is generally made with lamb and Cottage pie with beef. Of course this is made with neither and contains quorn mince. It’s normally not a meal that would excite me but I came across a recipe in a Good Housekeeping magazine which mixes it up a bit by adding a layer of kale pesto underneath the mashed potato. I’d already made a lasagne recently and I hadn’t judged my baking dish very well so I had half of the ragu to use up. The full ragu quantity could be used in this pie if you increased the amount of mash on the top.


  • spray oil
  • 1 onion
  • 1 carrot
  • 1 stick celery
  • 300g quorn mince
  • 1 glass Italian red wine
  • 700ml passata
  • 1 tbsp tomato purée
  • 450g potatoes (after peeling)
  • 2 heaped tsp cream cheese
  • salt and pepper
  • 30g cheese
  • 250g kale
  • 70g pine nuts
  • 1 clove garlic
  • 60ml olive oil
  • 1/2 lemon


1.) For the ragu, peel and chop the onion, carrot and celery

2.) Fry them in some spray oil until soft

3.) Add in the quorn until its defrosted and some salt and pepper

4.) Add the wine and cook down until it’s mostly evaporated

5.) Add the passata and tomato purée and turn the heat down

6.) Slowly cook the sauce until it thickens.

7.) While this is cooking, peel and chop up the potatoes. Add to a pan with some boiling water and cook until tender.

8.) To prepare the green sauce, cook the kale in some boiling water in another pan for 5 minutes. Drain and add to a food processor.

9.) Preheat the oven to 180 degrees C

10.) Toast 70g pine nuts on a low heat and add to the food processor.

11.) Peel the clove of garlic and add.

12.) Measure out the oil and add this too.

13.) Blitz the green sauce until there are no lumps

14.) Grate 30g cheese

15.) When the ragu is done cooking, add half to the bottom of an oven proof dish

16.) Pour and spread over the green sauce.

17.) When the potatoes are done, drain the water and add back to the pan. Sprinkle in some salt and add the cream cheese. Mash up until smooth.

18.) Spread over the mash on top of the green sauce.

19.) Sprinkle over the cheese

20.) Bake for 40 minutes