Raw Tenderstem® Salad

Raw Tenderstem® Salad

  • 15 minutes preparation

  • 0 minutes cooking

  • 3

This salad is super simple to throw together for a filling and nourishing lunch. Tenderstem® is delicious raw – so save time on steaming or griddling it and throw it into this salad straight from the pack for a tasty tender crunch.


  • 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
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  1. Toss together all the salad ingredients in a large bowl
  2. 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
  3. Serve straight away or chill for up to 2 days

Nutritionals per serving
• 480 cals
• 26.3g fat
• 4.7g saturated fat
• 44.7g carbohydrates
• 8.4g fibre
• 18g protein

Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.