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 basil (use half)
-
1 tbsp chilli paste (use half)(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 unwaxed lime (use half)
- 10g flaked almonds (use half) (Nuts)
- 110g baby tomatoes (use half)
-
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.)
- 1 avocado (use half)
- 20g rocket (use half)
- 1 nectarine (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 courgette (use half)
- 1 shallot (use half)
Allergens
Contains:
Nuts, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 104Kcal | 597Kcal |
| 436kJ | 2498kJ | |
| Fat | 7.1g | 41g |
| of which saturates | 1.2g | 6.9g |
| Carbohydrates | 7g | 41g |
| of which sugars | 2.9g | 17g |
| Protein | 2.7g | 16g |
| Salt | 0.12g | 0.67g |
| Fibre | 2.2g | 13g |
Ingredients
Ingredients
- 1 handful of fresh basil
-
1 tbsp chilli paste(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 unwaxed lime
- 10g flaked almonds (Nuts)
- 110g baby tomatoes
- 1 nectarine
- 1 courgette
- 1 shallot
- 1 avocado
-
250g puy lentils & wholegrain quinoa(48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 20g rocket
-
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.)
Allergens
Contains:
Nuts, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 102Kcal | 586Kcal |
| 429kJ | 2452kJ | |
| Fat | 6.9g | 40g |
| of which saturates | 1.2g | 6.7g |
| Carbohydrates | 7g | 41g |
| of which sugars | 2.9g | 17g |
| Protein | 2.7g | 16g |
| Salt | 0.12g | 0.67g |
| Fibre | 2.2g | 13g |
Vegan
1/3 daily fibre
5 of 5 a day
Low sat fat
Nectarine & Avocado Salad with Quinoa, Courgette & Almonds
A crunchy and sweet salad that celebrates the cream of the crop. Juicy nectarines add a fruity touch to the salad. Seasonal courgette and zingy shallots for texture. Top it off with fluffy quinoa and creamy avo. Sprinkle with almonds for a protein boost. Enjoy under the sunshine - fingers crossed!
Cooking Instructions
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 medium frying pan
Oven time
- Halve, de-stone, and cut the nectarine into 2cm wedges. Slice the courgette into 1/2cm thick half-moons
- Add the courgette to the lined baking tray, drizzle with 1 tsp oil and season with salt and pepper. Roast for 10 mins
- After 10 mins, toss the courgette with the chilli paste (use less for less heat). Add the nectarine to the other side of the tray, drizzle with 1/2 tsp oil, a pinch of salt and pepper
- Roast for a further 8-10 mins, until soft and golden
Do the prep
- Halve the tomatoes. Thinly slice the shallot into rings. Thinly slice the avocado. Pick the basil from the stalks and roughly chop
- Add the shallot to the large bowl with the juice of half the lime and a pinch of salt. Set aside to pickle
- Heat the medium frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, turning occasionally, until golden brown. Remove and set aside
Heat the quinoa & bring it all together
- Reheat the medium frying pan on medium-high heat. Once hot, add the quinoa lentil mix and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot
- When ready, add the quinoa mix, courgette, nectarine, tomatoes and basil to the large bowl with half the maple mustard dressing and 1/2 tbsp olive oil. Toss to combine, then add the rocket and gently mix. Season to taste
Plate up
- Share the salad between plates, topped with the sliced avocado. Garnish with the almonds and pour over the remaining maple mustard dressing
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