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.
Tiger Prawn, Beets & Apple Salad with Horseradish
This salad is a true show-stopper. Sustainably sourced jumbo tiger prawns sizzled till bright pink. Ruby red roasted beetroots. Spinach for greens. Creamy lentils. A zippy horseradish, lemon and yoghurt dressing to drizzle all over.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 tbsp horseradish puree (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 360g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 400g raw beetroot
- 80g baby spinach
- 2 small sweet potato
- 2 onion
- 480g black beluga lentils (drained) (Wheat, Mustard, Soya, Cereals Containing Gluten) (Organic beluga black lentils and water)
- 1 apple
- 1 unwaxed lemon
Nutritional Information
Calories: 455
Protein: 27g
Carbs: 62g
Fat: 13g
Tiger Prawn, Beets & Apple Salad with Horseradish
This salad is a true show-stopper. Sustainably sourced jumbo tiger prawns sizzled till bright pink. Ruby red roasted beetroots. Spinach for greens. Creamy lentils. A zippy horseradish, lemon and yoghurt dressing to drizzle all over.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a peeler, a sieve, a small bowl & a large frying pan
Roast the beetroot
- Trim, peel and cut the beetroot into 2cm thick wedges
- Cut the onion into wedges
- Cut the sweet potato into 2cm pieces
- Place on the lined baking tray, drizzle with 1/2 tbsp oil and season to taste. Roast for 20-25 mins, until soft
Make the horseradish yoghurt
- Halve the lemon
- In the small bowl, mix the yoghurt, horseradish (to taste), a squeeze of lemon juice (to taste) and a pinch of salt and pepper
- Rinse the spinach, then roughly chop and place onto serving plates
Build the dish
- Roughly dice the apple into 1cm cubes
- Drain the lentils
- Heat the large frying pan (we use a 30cm Hexclad Hybrid Pan) with 1/2 tbsp oil on high heat. Once hot, add the prawns and cook for 6 mins, until pink and cooked through, stir in the apple, lentils, 2 tsp oil and a squeeze of lemon juice, cook for 2 more mins until warmed through
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Serve the prawn mixture and roasted beetroot with the spinach
- Spoon over the horseradish yoghurt. Garnish with any remaining lemon wedges
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