Raw Tenderstem® Salad

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Recipe

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.

  • 15 minutes preparation
  • 0 minutes cooking
  • 3
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Ingredients
  • 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
  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

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