Spring salad platter recipe

  • Serves 6
  • 10 mins to prepare and 10 mins to cook
  • 249 calories / serving
  • Healthy
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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.

  1. 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.
  2. Meanwhile, lightly steam the broccoli for 4 mins, or until just tender. Leave to cool slightly, then roughly chop.
  3. 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.
  4. 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.
  5. 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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  • 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
  • Energy 1040kj 249kcal 12%
  • Fat 14g 20%
  • Saturates 4g 19%
  • Sugars 3g 4%
  • Salt 0.9g 16%

of the reference intake
Carbohydrate 24.2g Protein 8.5g Fibre 4g


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