The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
80g quinoa(Quinoa 100%)
- 100g feta (Milk)
- 20g walnuts (Nuts)
- 80g mixed salad leaves
- 1 onion
- 2 tsp pumpkin seeds
- 250g Jerusalem artichokes
-
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.)
- 1 pear
- 80g mangetout
Allergens
Contains:
Milk, Nuts, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 148Kcal | 635Kcal |
| 620kJ | 2656kJ | |
| Fat | 8.1g | 35g |
| of which saturates | 2.7g | 11g |
| Carbohydrates | 12g | 53g |
| of which sugars | 3.3g | 14g |
| Protein | 5.7g | 24g |
| Salt | 0.47g | 2.0g |
| Fibre | 3.1g | 13g |
Ingredients
Ingredients
-
80g quinoa (use half)(Quinoa 100%)
- 80g mixed salad leaves (use half)
- 100g feta (use half) (Milk)
- 20g walnuts (use half) (Nuts)
- 2 tsp pumpkin seeds (use half)
- 250g Jerusalem artichokes (use half)
- 1 onion (use half)
- 80g mangetout (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 pear (use half)
Allergens
Contains:
Milk, Nuts, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 148Kcal | 635Kcal |
| 620kJ | 2656kJ | |
| Fat | 8.1g | 35g |
| of which saturates | 2.7g | 11g |
| Carbohydrates | 12g | 53g |
| of which sugars | 3.3g | 14g |
| Protein | 5.7g | 24g |
| Salt | 0.47g | 2.0g |
| Fibre | 3.1g | 13g |
1/3 daily fibre
10 plants
Warm Roasted Jerusalem Artichoke, Pear & Feta Salad
Who said salads have to be boring? Here you'll roast hearty Jerusalem artichokes with pears and chunky onion wedges. Then toss with fluffy quinoa, tangy feta and a more-ish maple & mustard dressing. Top with even more feta and crunchy pumpkin seeds to finish.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a sieve, a medium frying pan & a large bowl
Roast the veg
- Scrub the artichokes lightly with a scourer to remove any grit. Halve the small ones and quarter the larger ones. Peel the onion and cut into 8 wedges
- Add both to the baking tray, toss with 1 tsp oil and a pinch of salt and pepper. Roast for 10 mins
- Meanwhile, quarter the pear lengthways. Remove the core and cut into 8 wedges
- After 10 mins, add the pear to the baking tray and roast for a further 15-20 mins, until soft and golden
Boil & char
- Meanwhile, add the quinoa to the medium saucepan and boil for 13-14 mins, until cooked, then drain and rinse under cold water
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the mangetout and cook for 2-3 mins, until lightly charred. Season with salt, then remove from the heat
Assemble the salad
- When the veg is ready, allow to cool for a few minutes
- In the large bowl, add the roasted veg, mangetout, quinoa and maple & mustard dressing, then crumble in half the feta. Toss to coat in the dressing
- Add the salad leaves to the bowl, then toss again to combine. Season with salt and pepper
Plate up
- Serve the salad into bowls. Crumble over the remaining feta and sprinkle over the walnuts and pumpkin seeds
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