Prepare SuperBlend Protein as per packet directions.
In the meantime, prepare fruit and vegetables. Wash the beetroots and carrots under water whilst scrubbing to remove dirt (no need to peel).Pick off and discard wispy ends from the beetroots.
Using a processor, grate the beetroot, red cabbage, carrots, white cabbage and pear. Place into a bowl. Finely chop the mint and parsley and add to the bowl.
To make the dressing, add the yoghurt, mustard, olive oil and lemon into a jar. Place lid on securely and shake until well combined.
Once cooled, add the cooked SuperBlend Protein to the salad and mix through.
Pour dressing over salad and mix to combine. Top with feta and serve.