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.
Serving size
Ingredients
Ingredients
- 100g Tomatoes Baby Seasonal Mix
- 1 onion
- 1 small sweet potato
- 1 corn on the cob
- 1 avocado
-
2 tsp maple syrup(maple syrup(100%))
-
1 tbsp chilli paste(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
-
250g puy lentils & wholegrain quinoa(48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 20g mixed salad leaves
- 1 unwaxed lime
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
-
2 tsp smoked paprika & oregano blend(smoked paprika, oregano)
Allergens
Contains:
Peanuts
May Contain:
Nuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 105Kcal | 598Kcal |
| 440kJ | 2503kJ | |
| Fat | 5.5g | 31g |
| of which saturates | 1.0g | 5.9g |
| Carbohydrates | 11g | 64g |
| of which sugars | 3.1g | 18g |
| Protein | 2.9g | 16g |
| Salt | 0.07g | 0.41g |
| Fibre | 2.7g | 15g |
Ingredients
Ingredients
- 100g Tomatoes Baby Seasonal Mix (use half)
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
-
2 tsp smoked paprika & oregano blend (use half)(smoked paprika, oregano)
-
1 tbsp chilli paste (use half)(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 20g mixed salad leaves (use half)
-
2 tsp maple syrup (use half)(maple syrup(100%))
- 1 unwaxed lime (use half)
- 1 onion (use half)
- 1 small sweet potato (use half)
- 1 corn on the cob (use half)
- 1 avocado (use half)
-
250g puy lentils & wholegrain quinoa (use half)(48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
Allergens
Contains:
Peanuts
May Contain:
Nuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 105Kcal | 598Kcal |
| 440kJ | 2503kJ | |
| Fat | 5.5g | 31g |
| of which saturates | 1.0g | 5.9g |
| Carbohydrates | 11g | 64g |
| of which sugars | 3.1g | 18g |
| Protein | 2.9g | 16g |
| Salt | 0.07g | 0.41g |
| Fibre | 2.7g | 15g |
Vegan
1/3 daily fibre
5 of 5 a day
Low sat fat
Charred Corn Salad with Quinoa, Avocado & Chilli Lime Dressing
Golden sunshine on a plate. We're talking charred corn. Vibrant roasted sweet potato. Juicy plum tomatoes. Zingy pickled onion. A zesty chilli and lime dressing to give it a kick. Toss with ready-cooked quinoa to soak up all the flavour.
Cooking Instructions
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 medium saucepan, a medium frying pan, a large bowl, a small bowl & tongs or a slotted spoon
Get started
- Cut half the onion into 1cm wedges, then thinly slice the remaining. Dice the sweet potato into 2cm chunks
- Add the sweet potato to the lined baking tray. Toss with the smoked paprika & oregano blend, 1 tsp oil, salt and pepper. Roast for 10 mins
- After 10 mins, add the onion wedges to the tray and toss with the sweet potato. Roast for a further 15-20 mins, until soft and golden
Pickle the onion & prep
- Halve the lime
- Add the sliced onion to the large bowl with the juice from half the lime and a pinch of salt. Set aside to pickle
- Halve the tomatoes. Thinly slice the avocado
Boil & make the dressing
- Bring the medium saucepan filled with salted water to a boil. Remove the husk from the corn, then add to the saucepan and boil for 8-10 mins, then remove from the pan with tongs or a slotted spoon
- Meanwhile, in the small bowl, combine the juice of the remaining lime with the maple syrup, chilli paste and 1 tsp olive oil. Season with salt and pepper
Assemble the salad
- Cut the corn off the cob. Roughly chop the peanuts
- When ready, add the roasted veg, tomatoes, avocado, quinoa mix and corn to the large bowl along with half the chilli dressing. Toss to combine, then add the salad leaves and mix gently. Taste and season if needed
Plate up
- Share the salad between plates, garnish with the peanuts and drizzle with the remaining dressing to finish
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