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
- 1 Heritage Tomato Trio
- 40g mixed salad leaves
- 1 unwaxed lemon
- 1 handful of fresh flat-leaf parsley
- 1 small butternut squash
- 2 avocado
-
500g puy lentils & wholegrain quinoa(48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 30g cashew nuts (Nuts)
- 2 onion
- 2 spring onion
- 2 corn on the cob
-
2 tbsp chermoula(Coriander Leaves, Preserved Lemons (Lemon Slices, Fine Seas Salt), Rapeseed Oil, Garlic, Shallots, Water, White Wine Vinegar, Red Chilli, Coconut Palm Sugar Ground Cumin, Ground Coriander, Ginger, Turmeric Powder, Cornflour)
Allergens
Contains:
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 102Kcal | 596Kcal |
| 428kJ | 2494kJ | |
| Fat | 6.1g | 35g |
| of which saturates | 1.2g | 6.8g |
| Carbohydrates | 9g | 54g |
| of which sugars | 2.0g | 11g |
| Protein | 2.8g | 16g |
| Salt | 0.06g | 0.36g |
| Fibre | 2.6g | 15g |
Vegan
1/3 daily fibre
5 of 5 a day
Low sat fat
Charred Corn Salad with Roasted Chermoula Squash & Heritage Tomatoes
Golden sunshine on a plate. We're talking charred corn, roasted vibrant seasonal butternut squash in zesty chermoula spice, juicy tomatoes and zingy rings of pickled shallot. Toss with ready-cooked fluffy quinoa to soak up all the flavour. Even better? One serving will provide you with all of your five a day!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a large baking tray with parchment paper
- Pull out a medium frying pan, a large bowl, a grater & a peeler
Oven time
- Peel and cut the squash into 2cm thick slices, discarding the seeds. Cut 1 onion into 8 wedges
- Place both onto the lined baking tray. Drizzle over the chermoula and toss with 1 tbsp olive oil, salt and pepper
- Remove the husk from the corn, then place onto a piece of foil. Rub with 1 tsp olive oil and a pinch of salt and pepper. Wrap the corn in the foil, then place alongside the veg
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Make the pickled onion
- Meanwhile, zest and halve the lemon
- Thinly slice the other onion and place into the large bowl with the juice from the lemon and a pinch of salt. Mix and leave to pickle
Toast the cashews
- Heat the medium frying pan on medium heat. Once hot, add the cashews and toast for 2-3 mins, tossing regularly, until golden brown. Remove from the pan and set aside
Bring it all together
- Finely chop the parsley. Dice the avocados into 1cm chunks. Thinly slice the spring onions. Cut the tomatoes into 2cm wedges
- When ready, stand the corn on its end and carefully slice down to remove the kernels. Discard the cob
- Transfer everything to the pickled onion bowl, along with the lemon zest, roasted squash, onion wedges, quinoa mix and 1 tbsp olive oil. Season with salt and pepper, then toss to coat. Add the salad leaves and toss again to combine
Plate up
- Serve the salad onto plates. Garnish with the cashews
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