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
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 tsp turmeric
- 1 handful of fresh chives
- 1 handful of fresh dill
- 1 avocado
- 2 little gem lettuce
- 500g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 25g honey
- 30g multi seed mix (Linseeds Brown 37.5%, Sunflower seeds 37.5%, Chia Seeds 15%, Pumpkin seeds 10%)
- 250ml natural kefir (Milk) (Pasteurised Cow’s Milk fermented with 18 different cultures, including stains from the Lactobacillus and Bifidobacteria Families.)
- 1 unwaxed lemon
- 1 cucumber
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 200g baby tomatoes
Nutritional Information
Calories: 455
Protein: 16g
Carbs: 39g
Fat: 24g
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 240C / fan 220C / gas mark 9
- 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 turmeric, half the honey, 2 tsp oil and a pinch of salt and pepper
- Roast for 20-25 mins, until golden and crispy
Dress the tomatoes & make the dressing
- Meanwhile, halve the tomatoes and add to the large bowl, along with the remaining honey, the juice from the lemon and 1 tbsp 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, along with the 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 grains to cool for a few mins - they will crisp as they cool
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 seed mix to finish
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