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.
Roasted Veg, Quinoa & Dukkah Salad with Creamed Feta & Pomegranate
Creamed feta sets the tone for this vibrant, flavour-packed dish. It’s layered with fluffy quinoa and sweet onions, bright carrots and crunchy mangetout, flavoured with fragrant dukkah and roasted until golden. Toss with with maple & mustard dressing to amp up the flavour. Scatter with jewel-like pomegranate seeds for a sweet, fresh lift.
9 plants
Serving size
Ingredients
- 2 carrot
- 2 tsp dukkah spice blend (buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 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 mixed salad leaves
- 200g sugar snap peas
- 75g pomegranate seeds
- 1 handful of fresh mint
- 160g greek style yoghurt (Milk)
- 200g feta (Milk)
- 160g quinoa (Quinoa 100%)
- 2 onion
Nutritional Information
Calories: 561
Protein: 20g
Carbs: 47g
Fat: 30g
Roasted Veg, Quinoa & Dukkah Salad with Creamed Feta & Pomegranate
Creamed feta sets the tone for this vibrant, flavour-packed dish. It’s layered with fluffy quinoa and sweet onions, bright carrots and crunchy mangetout, flavoured with fragrant dukkah and roasted until golden. Toss with with maple & mustard dressing to amp up the flavour. Scatter with jewel-like pomegranate seeds for a sweet, fresh lift.
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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
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large bowl, a small bowl & a sieve
Prep & roast the veg
- Cut the carrots into 2cm thick batons (peel optional). Peel and cut each onion into 8 wedges
- Add all to the lined baking tray, drizzle with 1/2 tbsp oil and season with a pinch of salt and pepper. Roast for 15 mins
Cook the quinoa
- Meanwhile, add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain. Season with a pinch of salt and pepper
Cream the feta & finish the prep
- Crumble half the feta into the small bowl and mash well with the back of a fork. Add the yoghurt and mix until combined. Add a splash of water if it's too thick. Season to taste with a pinch of salt and pepper
- Pick the mint leaves from the stalks and finely chop. Crumble the remaining feta. Add both to the large bowl, along with three-quarters of the pomegranate seeds, 1/2 tbsp olive oil and a pinch of salt and pepper
Bring everything together
- After 15 mins, add the sugar snap peas to the veg tray, sprinkle everything with the dukkah and toss to coat, then roast for a further 5 mins, until the veg is cooked through, then allow to cool slightly
- When ready, add the roast veg and cooked quinoa to the large bowl and toss to combine, then add the salad leaves and mix gently. Taste and season with salt and pepper if needed
Plate up
- Spread the creamed feta onto the base of four plates. Top with the salad, scatter with the remaining pomegranate seeds and drizzle with the maple mustard dressing to finish
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