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.
Honeyed Feta & Roast Veg Salad with Harissa & Pumpkin Seeds
This warm salad is packed with sunshine flavours. Think vibrant carrots and beetroot, tossed with a creamy hot honey and smoky harissa. Bloomed cumin seeds, ginger and garlic for extra deliciousness. Top with tangy feta to complete the dish. One serving provides all your 5 a day!
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 30g pumpkin seeds
- 160g mixed salad leaves
- 500g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 2 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 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.)
- 1 unwaxed lemon
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 200g feta (Milk)
- 400g raw beetroot
- 4 carrot
- 2 onion
- 2 tsp cumin seeds
- 15ml hot honey (honey, chilli extract)
Nutritional Information
Calories: 644
Protein: 25g
Carbs: 61g
Fat: 34g
Honeyed Feta & Roast Veg Salad with Harissa & Pumpkin Seeds
This warm salad is packed with sunshine flavours. Think vibrant carrots and beetroot, tossed with a creamy hot honey and smoky harissa. Bloomed cumin seeds, ginger and garlic for extra deliciousness. Top with tangy feta to complete the dish. One serving provides all your 5 a day!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a large bowl, a peeler & a grater
Roast the veg
- Cut the carrots into 2cm thick batons (peel optional). Trim, peel and cut each beetroot into 6 wedges. Cut each onion into 8 wedges
- Add the prepped veg and ginger & garlic paste to the lined baking trays. Drizzle with 1 tbsp oil, sprinkle over the cumin seeds, season with salt and pepper, and toss to coat
- Roast for 15 mins
- After 15 mins, add the feta to a tray and drizzle with the hot honey. Roast together for a final 10 mins, until golden
Make the dressing
- Meanwhile, zest the lemon to get a pinch, then halve
- In the large bowl, mix together the maple & mustard dressing, harissa, lemon zest, 1 tsp olive oil and the juice from half the lemon. Season with a good pinch of salt and pepper
Build the salad
- Once cooked, allow the veg to cool for a few mins
- Add the roasted veg and lentil quinoa mix to the dressing bowl. Crumble in half the feta, then toss to coat
Last bits & plate up
- Add the salad leaves and toss again to combine. Season to taste with salt, pepper and a squeeze of lemon juice
- Serve the warm salad onto plates. Crumble over the remaining feta and scatter with the pumpkin seeds
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