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.
Quinoa, Lentil & Kale Salad with Zhoug Dressing
Warm winter salad of kale, apple, celery and avocado with yoghurt and shout Zhoug
Ready in 20
1/3 daily fibre
5 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 1 unwaxed lemon
- 1 avocado
- 1 handful of fresh flat-leaf parsley
- 120g celery (Celery)
- 20g raisins (Raisins, Sunflower Oil)
- 2 tbsp zhoug paste (Coriander, Water, Olive Oil, Rapeseed Oil, Parsley, Salt, Milled Green jalapeno, Garlic, Ground Cloves, Ground Cardamom, Ground Cumin, Citric Acid)
- 80g sliced kale
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 apple
- 250g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 2 spring onion
Nutritional Information
Calories: 584
Protein: 15g
Carbs: 47g
Fat: 37g
Quinoa, Lentil & Kale Salad with Zhoug Dressing
Warm winter salad of kale, apple, celery and avocado with yoghurt and shout Zhoug
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Roughly chop the celery into 1cm pieces. Place the kale and celery on a lined baking tray. Drizzle with 1 tsp oil and season with sea salt and black pepper. Roast in the oven for 5-8 mins, until the kale is crispy and blackening in places.
- Core and roughly dice the apple into 1cm cubes. Thinly slice the spring onions. Finely chop the parsley. Zest and halve the lemon. Halve, de-stone, and scoop out the avocado flesh then thinly slice.
- Heat a large frying pan on a medium-high heat. Add the quinola and break it up with a spoon. Add the raisins and a splash of water and cook for 2-3 mins, until piping hot, then remove from the heat.
- Stir the lemon zest, lemon juice, spring onion, apple, parsley and celery through the quinoa. Drizzle with 1 tsp olive oil and season to taste with sea salt and black pepper. Toss through the kale.
- Lay the avocado on top then drizzle over the yogurt and zhoug paste.
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