Raw feta salad


  • 250g (9 oz) pack cooked quinoa, freekeh or lentils
  • 250g (9 oz) Tenderstem® cut into bite-sized pieces
  • 25g (1 oz)  each whole almonds and pistachios
  • 25g (1 oz) each dried cranberries and chopped apricots
  • 80g (3 oz) 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 2 tbsp 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


Preparation time: 15 mins 

Serves: 3

Nutrition: 480 calories, 26.3g fat, (4.7g saturated fat)


  • Recipe courtesy of Tenderstem 
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