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Marinated mushroom, lentil and feta salad

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

30.5g

Energy (kJ)

2406kJ

Energy (kcal)

578kcal

Carbohydrate incl. fibre (g)

69.3g

Carbohydrate excl. fibre (g)

36.1g

Sugar (g)

7.4g

Fibre (g)

33.2g

Fat (g)

20.6g

Saturated fat (g)

4.6g

Unsaturated fat (g)

14.8g

Monounsaturated fat (g)

4.5g

Polyunsaturated fat (g)

10.3g

Trans fat (g)

0.0g

Cholesterol (mg)

11mg

Sodium (mg)

187mg

Salt (g)

0.46g

Vitamin A (IU)

5319IU

Vitamin C (mg)

42.9mg

Calcium (mg)

148mg

Iron (mg)

8.43mg

Potassium (mg)

1424mg

Total

121.8g

9625kJ

2311kcal

277.3g

144.3g

29.5g

133.0g

82.5g

18.3g

59.1g

17.8g

41.3g

0.2g

44mg

746mg

1.85g

21274IU

171.6mg

591mg

33.73mg

5697mg

  • punnet button mushrooms, thinly sliced (125 g)
  • 100 g baby marrows ribbons
  • 1 tin lentils, drained
  • 1 red kidney beans, drained
  • 100 g carrot ribbons
  • ½ red pepper, finely diced
  • ½ green pepper, finely diced
  • 100 ml Knorr Greek vinaigrette Salad Dressing
  • ½ bunch spring onions, sliced
  • 250 g cherry tomatoes
  • 50 g feta cheese, drained and crumbled