Salad Olivye
By Mira Lieberman
Embedded Files
Ingredients
Ingredients
1 bag Quorn chicken pieces, cut into small strips
3 medium organic potatoes, peeled, cut into chunks
3 large organic carrots, peeled
2 cups organic peas, thawed
12 dill pickles, cut into small cubes
1 yellow organic onion, diced
¼ cup fresh dill, chopped
1 cup vegan mayo
½ tsp salt
¼ tsp pepper
Method
Method
Peel and dice the carrots and potatoes and place in a medium pot, cover with water a 1 tsp salt. Bring to the boil and cook for 10 minutes until tender. Rinse with cold water. Transfer to a mixing bowl.
Place the Quorn pieces in a pot with a little bit of water to prevent sticking. Lightly cook until defrosted and warmed through. Place on a chopping board and shred. Add to the mixing bowl.
Add the peas, pickles, onion, and dill to the mixing bowl.
Add the mayo, salt, and pepper and mix everything well. Chill in the fridge before serving.
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