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Spring salad platter recipe
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8 ratings
Bursting with spring flavours, this medley of vibrant veggies includes charred sweetcorn, tender broccoli, crisp lettuce and creamy feta. A refreshing and zesty yogurt dressing takes this nutritious salad platter to the next level, making it the perfect dish to celebrate the season. See method
Ingredients
- 2 large sweetcorn cobs
- 1½ tbsp olive oil
- 200g broccoli florets, small
- 2 large pitta breads
- 1 Romaine lettuce heart, shredded
- 100g feta, roughly chopped
- 2 tbsp freshly snipped cress
- 1 tsp paprika
For the dressing
- ½ garlic clove, crushed
- 2 tbsp natural yogurt
- 1 tbsp lemon juice
- 3½ tbsp extra-virgin olive oil tbsp extra-virgin olive oil
Each serving contains
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Energy
1040kj
249kcal
12%
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Fat
14g
20%
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Saturates
4g
19%
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Sugars
3g
4%
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Salt
0.9g
16%
of the reference intake
Carbohydrate 24.2g
Protein 8.5g
Fibre 4g
Method
- Preheat the grill to medium. Brush the sweetcorn cobs with ½ tbsp olive oil and season well. Cook under the grill for 6 mins, turning occasionally until lightly charred. Remove from the grill, leave to cool a little, then carefully slice the kernels from the cob with a sharp knife. Set aside.
- Meanwhile, lightly steam the broccoli for 4 mins, or until just tender. Leave to cool slightly, then roughly chop.
- To make the dressing, put the garlic, yogurt, lemon juice and olive oil in a small bowl. Add 1 tbsp water and a little seasoning, then whisk to combine. Set aside.
- Brush the pitta breads on both sides with the remaining oil. Cut into triangles and toast in a hot griddle pan (or under the grill) for 1-2 mins on each side, until char marks appear.
- To assemble, arrange the lettuce, feta, sweetcorn and pitta on a serving platter. Drizzle over the dressing, then top with the cress and a dusting of paprika.
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