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
- 200g raw beetroot (use half)
- 100g feta (use half) (Milk)
-
2 tsp garlic paste (use half)(Garlic, Olive Oil, Sea Salt, Citric Acid)
-
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)
- 25g honey (use a quarter)
- 1 onion (use half)
-
1 tbsp red wine vinegar (use half)(red wine vinegar (100%))
- 40g mixed salad leaves (use half)
- 80g greek style yoghurt (use half) (Milk)
- 30g pumpkin seeds (use half)
- 2 carrot
-
250g puy lentils & wholegrain quinoa (use half)(48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
Allergens
Contains:
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 102Kcal | 816Kcal |
| 428kJ | 3415kJ | |
| Fat | 5.5g | 44g |
| of which saturates | 1.9g | 15g |
| Carbohydrates | 10g | 77g |
| of which sugars | 5.8g | 46g |
| Protein | 3.7g | 30g |
| Salt | 0.33g | 2.6g |
| Fibre | 2.5g | 20g |
Ingredients
Ingredients
- 200g raw beetroot
- 30g pumpkin seeds
- 100g feta (Milk)
- 40g mixed salad leaves
-
250g puy lentils & wholegrain quinoa(48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
-
1 tbsp red wine vinegar(red wine vinegar (100%))
- 25g honey
-
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)
-
2 tsp garlic paste(Garlic, Olive Oil, Sea Salt, Citric Acid)
- 80g greek style yoghurt (Milk)
- 2 carrot
- 1 onion
Allergens
Contains:
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 113Kcal | 716Kcal |
| 472kJ | 2998kJ | |
| Fat | 5.8g | 37g |
| of which saturates | 2.2g | 14g |
| Carbohydrates | 11g | 68g |
| of which sugars | 6.1g | 39g |
| Protein | 4.5g | 28g |
| Salt | 0.36g | 2.3g |
| Fibre | 2.4g | 16g |
1/3 daily fibre
5 of 5 a day
Crumbled Feta Salad with Honey Harissa Veg & Yoghurt Dressing
This warm, Middle Eastern-inspired salad is packed with sunshine flavours. Think vibrant carrots and sweet beetroot, roasted with sticky honey and smoky harissa. Drizzle with a zingy yoghurt dressing and top with tangy feta!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9/ air fryer 190C
- Line a baking tray with parchment paper
- Pull out a large bowl, a small bowl & a peeler
Roast the veg
- Cut the carrots into 1cm half-moons (peel optional). Cut the beetroot into 1cm wedges. Cut half the onion into 4 wedges
- Place the prepped veg onto the lined baking tray, drizzle with 1/2 tbsp oil and season with salt and pepper
- Roast for 20-25 mins / air fryer 18-20 mins, turning once, until the veg is soft
Make the yoghurt dressing & pickle the onion
- In the small bowl, combine the yoghurt, garlic paste, half the harissa, half the honey and 1 tbsp water. Season with a good pinch of salt and pepper
- Thinly slice the remaining onion. In the large bowl, combine the sliced onion and vinegar with a pinch of salt. Leave to pickle
Build the salad
- After 20-25 mins / air fryer 18-20 mins, toss the roasted veg with the remaining honey and harissa paste. Return to the oven for a final 5 mins / air fryer 3 mins
- When ready, add the roasted veg to the pickled onion bowl, along with the lentil quinoa mix, salad leaves and half the yoghurt dressing
Plate up
- Share the salad between plates. Crumble over the feta. Drizzle the remaining yoghurt dressing on top. Garnish with the pumpkin seeds
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