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.
Grilled Feta & Asparagus Salad with Baby Potato, Mint & Chilli
Eat well, the Mediterranean way, with this vibrant spring salad. Build the base with fluffy new potatoes, peas and lentils. Top with grilled feta and seasonal asparagus, tossed in fragrant garlic, bright lemon zest and a pinch of warm chilli. Finish with lashings of maple & mustard dressing - and you're ready to dig in. More plants. More colour. More joy.
1/3 daily fibre
8 plants
Mediterranean
Serving size
Ingredients
- 40g mixed salad leaves (use half)
- 60g maple and mustard dressing (use a quarter) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 110g baby tomatoes (use half)
- 253g bijoux verts lentils in salted water (use half) (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 1 radish (use half)
- 100g feta (use half) (Milk)
- 1 handful of fresh mint (use half)
- 1 unwaxed lemon (use half)
- 6 baby potatoes
- 1 garlic clove (use half)
- 0.5 tsp chilli flakes (use half)
- 130g asparagus (use half)
Nutritional Information
Calories: 701
Protein: 27g
Carbs: 75g
Fat: 30g
Ingredients
- 60g 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.)
- 40g mixed salad leaves
- 110g baby tomatoes
- 1 handful of fresh mint
- 1 radish
- 1 garlic clove
- 1 unwaxed lemon
- ½ tsp chilli flakes
- 100g feta (Milk)
- 130g asparagus
- 253g bijoux verts lentils in salted water (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 6 baby potatoes
Nutritional Information
Calories: 575
Protein: 24g
Carbs: 51g
Fat: 29g
Grilled Feta & Asparagus Salad with Baby Potato, Mint & Chilli
Eat well, the Mediterranean way, with this vibrant spring salad. Build the base with fluffy new potatoes, peas and lentils. Top with grilled feta and seasonal asparagus, tossed in fragrant garlic, bright lemon zest and a pinch of warm chilli. Finish with lashings of maple & mustard dressing - and you're ready to dig in. More plants. More colour. More joy.
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Cooking Instructions
Before you start
- Turn the grill to medium-high (220C)
- Line a baking tray with silver foil
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large bowl, a sieve & a grater
Get boiling
- Quarter the potatoes, then add to the saucepan and boil for 15-18 mins, until soft
- Drain and rinse the lentils
- In the final 1 min, add the lentils to the potato, then drain together
Time to grill
- Meanwhile, trim and halve the asparagus widthways, then add to one side of the lined tray, drizzle with 1 tsp oil, salt and pepper
- Add the feta to the other side of the tray, sprinkle with half the chilli flakes (for those who like the heat) and drizzle with 1 tsp oil
- Grill for 8-10 mins, until the feta is golden and the asparagus is soft
Add the flavour
- Zest the lemon, then halve. Finely chop or crush the garlic
- When ready, add the lemon zest and garlic to the asparagus, toss to combine, then return to the oven for a final 1 min
- Allow the feta to cool, then crumble
Build the salad
- Thinly slice the radish. Remove the mint leaves from the stalks and roughly chop. Halve the tomatoes
- Once the lentils and potatoes are cooked, add them to the large bowl, along with the mint, radish, half the grilled feta, the half pack of maple mustard dressing, the juice from half the lemon (or to taste) and 1 tsp olive oil. Toss to combine
Finish & plate up
- Add the salad leaves to the bowl and toss gently to coat. Taste and season with salt and pepper if needed
- Share the salad between plates, topped with the grilled asparagus and remaining feta. Sprinkle with the remaining chilli (for those who like the heat)
- Finish with 1/2 tsp olive oil, drizzled on top
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