Cauliflower, Sweetcorn and Feta Salad

Thursday 13th September 2018

Recipe for September Blog

Taken from Healthy Food in a Flash for Super Agers

Main Meals

Cauliflower, Sweetcorn and Feta Salad

Serves: 2

This crunchy salad is filling and delicious.  Any left overs can be stored in the fridge for up to 2 days.  Enjoy with grilled meat or fish.

2 Teaspoons freshly chopped rosemary

2 Tablespoons olive oil

Grated rind and juice ½ lemon

Salt and pepper

4 Tablespoons natural yoghurt

Salt and pepper

1 Tablespoon Maple syrup

¼ medium cauliflower, trimmed, then broken into tiny florets

1x200g can sweetcorn kernels, drained

1 head chicory, trimmed and sliced

2 spring onions, trimmed and chopped

1 Tablespoon freshly chopped parsley

4 cherry tomatoes, halved

50g Feta cheese, crumbled

  • Combine oil and rosemary in a small pan.  Stir over medium heat, until aromatic.  Set aside.
  • In a small bowl, whisk together lemon zest and juice, with the yoghurt and a seasoning of salt and pepper. Stir the maple syrup into the dressing.
  • In a large salad bowl, combine the cauliflower, sweetcorn, chicory, spring onions and parsley.  Toss together.  Add rosemary and the infused oil.  Toss again.
  • Top with the tomatoes and Feta cheese and serve as soon as possible.

 

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