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
- 20g pecans (Nuts)
-
30g maple and mustard dressing (Mustard)(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 80g mangetout
- 100g feta (Milk)
- 40g mixed salad leaves
-
1 tbsp horseradish puree(Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
-
250g puy lentils & wholegrain quinoa(48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 250g pre-cooked beetroot
- 1 apple
- 1 handful of fresh dill
Allergens
Contains:
Nuts, Mustard, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 132Kcal | 604Kcal |
| 552kJ | 2528kJ | |
| Fat | 7.8g | 36g |
| of which saturates | 2.6g | 12g |
| Carbohydrates | 10g | 44g |
| of which sugars | 4.4g | 20g |
| Protein | 5.2g | 24g |
| Salt | 0.49g | 2.2g |
| Fibre | 2.4g | 11g |
Ingredients
Ingredients
- 20g pecans (use half) (Nuts)
-
30g maple and mustard dressing (use half) (Mustard)(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 80g mangetout (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)
-
1 tbsp horseradish puree (use half)(Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 1 apple (use half)
- 40g mixed salad leaves (use half)
- 1 handful of fresh dill (use half)
- 100g feta (use half) (Milk)
- 250g pre-cooked beetroot (use half)
Allergens
Contains:
Nuts, Mustard, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 132Kcal | 604Kcal |
| 552kJ | 2528kJ | |
| Fat | 7.8g | 36g |
| of which saturates | 2.6g | 12g |
| Carbohydrates | 10g | 44g |
| of which sugars | 4.4g | 20g |
| Protein | 5.2g | 24g |
| Salt | 0.49g | 2.2g |
| Fibre | 2.4g | 11g |
Ready in 20
1/3 daily fibre
4 of 5 a day
Feta & Beetroot Salad with Quinoa, Apple & Pecans
A speedy salad that's packed with flavour! Earthy beetroots and sweet apples are contrasted with tangy feta cheese. Add fluffy quinoa and creamy lentils. Pecans for crunch. Drizzle with a more-ish honey-mustard dressing to complete the feast.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large frying pan & a large bowl
Do the prep
- Dice the beetroot into 2cm chunks. Roughly chop the dill. Thinly slice the apple. Roughly chop the pecans
Get cooking
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the mangetout and cook for 3-4 mins, until softened
- Add the lentil quinoa mix and a splash of water, breaking it up with a spoon. Cook for 2-3 mins, until hot, then stir in the horseradish puree (or to taste) and season with a pinch of salt and pepper
Toss the salad
- To the large bowl, add the beetroot, apple, salad leaves, lentil quinoa mix and half the dill. Pour over the maple mustard dressing, then toss to combine. Season with salt and pepper
Plate up
- Share the salad between plates. Crumble over the feta. Scatter over the pecans and remaining dill
- Finish with a drizzle of 1 tsp olive oil
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