The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Easy Tiger Prawn, Beets & Apple Salad with Horseradish
Who said salads have to be boring? Think sustainably sourced jumbo tiger prawns sizzled till bright pink. Ruby red roasted beetroot and sweet apple for vibrant colour. Spinach for greens. Hearty lentils for fibre. A tangy horseradish, lemon and yoghurt dressing to drizzle all over. Delish!
Prep in 10
High protein
2/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 253g bijoux verts lentils in salted water (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 200g black tiger prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Penaeus monodon Prawns)
- 1 sweet potato
- 1 tbsp horseradish puree (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 1 onion
- 20g mixed salad leaves
- 1 unwaxed lemon
- 1 apple
- 200g raw beetroot
Nutritional Information
Calories: 684
Protein: 39g
Carbs: 81g
Fat: 24g
Ingredients
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 253g bijoux verts lentils in salted water (use half) (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 100g black tiger prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Penaeus monodon Prawns)
- 1 apple (use half)
- 1 unwaxed lemon (use half)
- 1 sweet potato (use half)
- 1 tbsp horseradish puree (use half) (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 1 onion (use half)
- 20g mixed salad leaves (use half)
- 200g raw beetroot (use half)
Nutritional Information
Calories: 684
Protein: 39g
Carbs: 81g
Fat: 24g
Easy Tiger Prawn, Beets & Apple Salad with Horseradish
Who said salads have to be boring? Think sustainably sourced jumbo tiger prawns sizzled till bright pink. Ruby red roasted beetroot and sweet apple for vibrant colour. Spinach for greens. Hearty lentils for fibre. A tangy horseradish, lemon and yoghurt dressing to drizzle all over. Delish!
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a peeler, a sieve, a small bowl & a large frying pan
Roast the beetroot
- Trim, peel and cut the beetroot into 2cm thick wedges
- Cut the onion into wedges
- Cut the sweet potato into 2cm pieces
- Place on the lined baking tray, drizzle with 1/2 tbsp oil and season to taste. Roast for 20-25 mins, until soft
Make the horseradish yoghurt
- Halve the lemon
- In the small bowl, mix the yoghurt, horseradish (to taste), a squeeze of lemon juice (to taste) and a pinch of salt and pepper
- Rinse the spinach, then roughly chop and place onto serving plates
Build the dish
- Roughly dice the apple into 1cm cubes
- Drain the lentils
- Heat the large frying pan (we use a 30cm Hexclad Hybrid Pan) with 1/2 tbsp oil on high heat. Once hot, add the prawns and cook for 6 mins, until pink and cooked through, stir in the apple, lentils, 2 tsp oil and a squeeze of lemon juice, cook for 2 more mins until warmed through
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Serve the prawn mixture and roasted beetroot with the spinach
- Spoon over the horseradish yoghurt. Garnish with any remaining lemon wedges
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