Preperation Time: 15 minutes
250g pack cooked quinoa, freekeh or lentils
250g Tenderstem® cut into bite-sized pieces
25g each whole almonds and pistachios
25g each dried cranberries and chopped apricots
80g reduced fat feta, crumbled
1-2 tsp harissa paste, depending how spicy you like it
2 tbsp extra virgin olive oil
Juice ½ -1 lemon (to taste)
1 tsp dried oregano, or 2tbsp freshly chopped mint, parsley or coriander
- Toss together all the salad ingredients in a large bowl.
- Place dressing ingredients in a screw top jar, season with salt and freshly ground black pepper and shake until combined. Drizzle over the salad and toss through.
- Serve straight away or chill for up to 2 days.
Nutritional Information Per Serving
• 480 cals
• 26.3g fat
• 4.7g saturated fat
• 44.7g carbohydrates
• 8.4g fibre
• 18g protein