Fridge Friend Recipes
Barbecue salad with grilled corn, tomatoes and feta recipe
A fresh summer salad with smoky grilled corn, crisp salad leaves, tomatoes and feta, served with a simple barbecue-style dressing.
25 min · Easy · British Jump to method
Ingredients
- 120 g mixed salad leaves
- 2 cobs sweetcorn
- 250 g cherry tomatoes
- 1/2 cucumber
- 1 small red onion
- 100 g feta cheese
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- to taste black pepper
| Nutrition | Per serving |
|---|---|
| Calories | 215 kcal |
| Protein | 6.7 g |
| Carbohydrates | 15.5 g |
| Fat | 13.8 g |
| Saturated fat | 4 g |
| Fibre | 4.3 g |
| Sugar | 7.2 g |
| Sodium | 330 mg |
Why this works
A light, vegetable-rich salad with moderate fat from olive oil and feta, plus a modest amount of fibre and natural sugars.
Vitamin C and antioxidants. Cherry tomatoes, cucumber, lemon juice and red onion provide vitamin C and a range of protective plant compounds.
Calcium and protein from feta. Feta contributes calcium and a small protein boost, but also increases saturated fat and sodium.
Fibre from vegetables and sweetcorn. Salad leaves, sweetcorn and tomatoes add fibre, supporting digestive health and helping with satiety.
Method
- Heat a grill pan or barbecue to 200°C (Fan 180°C, 392°F, Gas Mark 6) and lightly char the sweetcorn for 8 to 10 minutes, turning until spotted and hot through.
- Leave the sweetcorn to cool for 2 minutes, then cut the kernels from the cobs and tip into a large bowl.
- Add the mixed salad leaves, cherry tomatoes, cucumber, red onion and feta cheese.
- Whisk together the olive oil, lemon juice, Dijon mustard, honey, smoked paprika, salt and black pepper.
- Pour the dressing over the salad and toss gently until everything is coated.
- Serve straight away with grilled meats, burgers or sausages.
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