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Spring salad platter recipe

Spring salad platter recipe

5 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

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


  • 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

  • Energy

  • 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


  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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