Spring salad platter recipe
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- Serves 6
- 10 mins to prepare and 10 mins to cook
- 249 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 1040kJ 249.0kcal
- Fat
- 14g
- Saturates
- 4g
- Salt
- 0.9g
- Sugars
- 3g
of the Reference intake
Carbohydrate 24.2gProtein 8.5gFibre 4.0g
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- 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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