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
-
30g pitted green olives(Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
-
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 rocket
-
1 tbsp sun-dried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
-
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 handful of fresh flat-leaf parsley
- 2 avocado
- 200g baby tomatoes
- 2 onion
- 2 pepper
- 240g Tenderstem broccoli
Allergens
Contains:
Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 101Kcal | 521Kcal |
| 422kJ | 2181kJ | |
| Fat | 6.2g | 32g |
| of which saturates | 1.1g | 5.8g |
| Carbohydrates | 8g | 40g |
| of which sugars | 2.7g | 14g |
| Protein | 3.1g | 16g |
| Salt | 0.17g | 0.88g |
| Fibre | 3.1g | 16g |
Vegan
Ready in 20
1/3 daily fibre
5 of 5 a day
Low sat fat
Mediterranean Lentil Salad with Quinoa, Avocado & Tenderstem Broccoli
This vibrant salad is ready in a pinch. Creamy beluga lentils and fluffy quinoa are tossed in a green olive and sundried tomato sauce, brightened by juicy pepper. Avocado adds creaminess. Nutty Tenderstem broccoli and leafy rocket are your essential greens. And just like that, you get all your 5 a day in one serving!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas 7 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a large frying pan
Roast the veg
- Trim the broccoli and cut into thirds. Thinly slice the peppers
- Place both onto the lined baking tray and toss with 1/2 tbsp oil and a pinch of salt and pepper
- Roast for 12-14 mins / air fryer 6-8 mins, until soft and golden
Build the dish
- Meanwhile, finely dice the onions
- Heat the large frying pan with 1/2 tbsp oil on medium heat. Once hot, add the onion and cook for 5-6 mins, stirring occasionally, until softened. Season with salt and pepper
- Halve the tomatoes and olives. Add both to the onion pan and cook for a further 2-3 mins
Finishing touches
- Thinly slice the avocados. Finely chop the parsley
- Add the lentil quinoa mix to the veg pan with a splash of water and the sundried tomato paste. Stir to combine and cook for 1-2 mins, until piping hot
- Stir through the parsley, then remove from the heat. Season to taste
Plate up
- Serve the rocket into bowls, topped with the lentil quinoa mix, roasted veg and avocado. Drizzle over the maple mustard dressing
Getting hungry?
Healthy, chef designed meal kits to cook at home.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.