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.
Chopped Salad with Golden Crispy Grains & Herby Kefir Dressing
Co-created with Dr Megan Rossi, leading gut health scientist and registered dietitian, this fresh chopped salad is packed with vibrant ingredients. You'll coat quinoa and lentils in sweet honey and fragrant turmeric, then roast in the oven till golden and crispy. Toss with crunchy cucumber, creamy avocado, leafy lettuce and juice tomato. The finishing touch? The perfect herby dressing, made with Bio&Me’s natural & creamy kefir (containing 18 different culture strains) to support the gut.
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 30g multi seed mix (use half) (Linseeds Brown 37.5%, Sunflower seeds 37.5%, Chia Seeds 15%, Pumpkin seeds 10%)
- 110g baby tomatoes (use half)
- 1 handful of fresh chives (use half)
- 1 little gem lettuce (use half)
- 250ml natural kefir (use a quarter) (Milk) (Pasteurised Cow’s Milk fermented with 18 different cultures, including stains from the Lactobacillus and Bifidobacteria Families.)
- 1 unwaxed lemon (use half)
- 15ml hot honey (use half) (honey, chilli extract)
- 1 handful of fresh dill (use half)
- 1 midi cucumber (use half)
- 1 tsp turmeric (use a quarter)
- 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)
- 2 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 avocado (use half)
Nutritional Information
Calories: 629
Protein: 20g
Carbs: 44g
Fat: 40g
Ingredients
- 15ml hot honey (honey, chilli extract)
- 1 tsp turmeric (use half)
- 250g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 250ml natural kefir (use half) (Milk) (Pasteurised Cow’s Milk fermented with 18 different cultures, including stains from the Lactobacillus and Bifidobacteria Families.)
- 1 handful of fresh chives
- 1 handful of fresh dill
- 1 unwaxed lemon
- 110g baby tomatoes
- 1 midi cucumber
- 1 avocado
- 1 little gem lettuce
- 30g multi seed mix (Linseeds Brown 37.5%, Sunflower seeds 37.5%, Chia Seeds 15%, Pumpkin seeds 10%)
Nutritional Information
Calories: 629
Protein: 20g
Carbs: 44g
Fat: 40g
Chopped Salad with Golden Crispy Grains & Herby Kefir Dressing
Co-created with Dr Megan Rossi, leading gut health scientist and registered dietitian, this fresh chopped salad is packed with vibrant ingredients. You'll coat quinoa and lentils in sweet honey and fragrant turmeric, then roast in the oven till golden and crispy. Toss with crunchy cucumber, creamy avocado, leafy lettuce and juice tomato. The finishing touch? The perfect herby dressing, made with Bio&Me’s natural & creamy kefir (containing 18 different culture strains) to support the gut.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a baking tray with parchment paper
- Pull out a large bowl & a small bowl
Roast the grains
- Add the lentil quinoa mix to the lined baking tray and toss with the half pack of turmeric, half the honey, 2 tsp oil and a pinch of salt and pepper
- Roast for 18-20 mins, until golden
Make the dressing
- Meanwhile, halve the tomatoes and add to the large bowl, along with the remaining honey, the juice from half the lemon and 2 tsp oil. Season with salt and pepper, toss to combine, then set aside
- Finely chop the dill and chives, then add two-thirds of each to the small bowl with the half bottle of kefir. Stir in the garlic paste and a pinch of salt and pepper. Set aside
Finish the prep
- Trim and thinly slice the lettuce. Thinly slice the avocado. Dice the cucumber into 1cm chunks
- When ready, allow the grain mix to cool for a few mins - it will crisp as it cools
Toss & plate up
- Add the cucumber, avocado, lettuce and remaining herbs to the tomato bowl and gently toss to combine. Add the crispy grains and toss again, then share between bowls
- Drizzle over the kefir dressing and scatter with the mixed seeds to finish. Serve with the remaining lemon, cut into wedges
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