This is a delicious meal that is both low fat and can be made in no more than the time it takes to cook the quorn roast from the freezer.
- 1 Quorn Beef Roast
- 200g New Potatoes
- 3 Coarsely Chopped Medium Tomatoes
- 1 Bulb Fennel
- 2 Cloves Garlic
- 1 Large Lobe Ginger
- 150g Low Fat Chopped Feta
- 150g Low Fat Chopped Halloumi
- 10g Butter
- 1 Medium Gren or Red Chilli
- Fresh Coriander
- 200ml Vegetable Stock
- 1 tsp Turmeric
First set the Quorn Roast to cook in the oven in accordance with the instructions. Once this is in progress chop the potatoes into equal size pieces about the size of a squash ball and set aside.
Next finely chop the Garlic, Ginger and Chilli and gently fry in the Butter until golden. Add the green ends of the Fennel and about a quarter of the white bulb coarsely chopped. Allow to fry in the butter for a few minutes until the Fennel is soft then add the Vegtable Stock and simmer until the Fennel is nearly soft.
Remove the mixture from the pan, puree in a food processor and set aside.
Next, boil some salted water for the potatoes, add the Turmeric and boil until just softening, (approx 5-10 mins). Drain the potatoes and mix in a little of the pureed tapenade through them. With 20 minutes remaining place the potatoes in the oven beside the Quorn Roast.
Place a small amount of the tapenade from the food processor in a pan and add the tomatoes. Turn up the heat and allow the the pan to sizzle for a minute then add the Halloumi whilst turning down the heat. Once the pan has cooled add the Feta, most of the Coriander and the remainder of the tapenade from the food processor. Season to taste and serve with the Quorn Roast and the Crisped Potatoes. Garnish with the remaining Coriander.