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Marinated Mushroom Lentil and Feta Salad

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

36.3g

Energy (kJ)

2766kJ

Energy (kcal)

663kcal

Carbohydrate incl. fibre (g)

84.8g

Carbohydrate excl. fibre (g)

46.0g

Sugar (g)

9.2g

Fibre (g)

38.8g

Fat (g)

21.1g

Saturated fat (g)

4.7g

Unsaturated fat (g)

15.1g

Monounsaturated fat (g)

4.5g

Polyunsaturated fat (g)

10.6g

Trans fat (g)

0.0g

Cholesterol (mg)

11mg

Sodium (mg)

443mg

Salt (g)

1.10g

Vitamin A (IU)

5425IU

Vitamin C (mg)

51.1mg

Calcium (mg)

181mg

Iron (mg)

9.86mg

Potassium (mg)

1784mg

Total

145.1g

11066kJ

2653kcal

339.4g

184.2g

36.9g

155.1g

84.3g

18.6g

60.4g

18.0g

42.4g

0.2g

44mg

1773mg

4.42g

21701IU

204.4mg

725mg

39.42mg

7136mg

  • punnet button mushrooms, thinly sliced (125 g)
  • 100 g baby courgettes (baby marrows), peeled into ribbons
  • 1 tin lentils, drained
  • 1 tin of red kidney beans, drained
  • 100 g carrot, peeled into 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