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 handful of fresh dill
- 200g feta (Milk)
-
60g 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 mixed salad leaves
- 160g mangetout
-
500g puy lentils & wholegrain quinoa(48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
-
1 tbsp horseradish puree(Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 1 apple
- 20g walnuts (Nuts)
- 500g pre-cooked beetroot
Allergens
Contains:
Milk, Mustard, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 126Kcal | 528Kcal |
| 527kJ | 2207kJ | |
| Fat | 6.9g | 29g |
| of which saturates | 2.7g | 11g |
| Carbohydrates | 10g | 41g |
| of which sugars | 4.0g | 17g |
| Protein | 5.6g | 23g |
| Salt | 0.51g | 2.1g |
| Fibre | 2.4g | 10g |
Ready in 20
1/3 daily fibre
9 plants
Feta & Beetroot Salad with Quinoa, Apple & Walnuts
A salad that's packed with flavour! Earthy beetroots and sweet apples are contrasted with tangy feta cheese. Quinoa and lentils bring satisfying fibre. Walnuts add crunch. Drizzle over maple-mustard dressing to complete the feast.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large frying pan & a large bowl
Get prepped
- Dice the beetroot into 2cm chunks. Roughly chop the dill. Thinly slice the apple. Roughly chop the walnuts
Heat the lentils
- Heat the large frying pan with 2 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 wooden 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 walnuts and remaining dill
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