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.
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!
Ready in 20
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 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
- 20g pitted green olives
- 200g baby tomatoes
- 2 onion
- 2 pepper
- 240g Tenderstem broccoli
Nutritional Information
Calories: 520
Protein: 16g
Carbs: 40g
Fat: 32g
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!
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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
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