Gut-healthy Charred Vegetable Salad

Prep
10 mins

Cooking
10 mins

Serves 4

Mixed

Ingredients

Serves: 4

1 bag of Florette Mixed

2 corn on the cobs

1 jar (200g) artichoke hearts, drained and thinly sliced

300g cherry tomatoes, halved

1/2 red onion, finely sliced

A large handful of fresh herbs (coriander, parsley, mint or a mix of all three), roughly chopped

For the dressing

2 heaped tbsp authentic Greek yoghurt

1 tbsp harissa

Juice of half a lime

Lightly whisk the dressing ingredients together in a small bowl. Taste, add seasoning if needed and set to one side.
Cook the sweetcorn in boiling water for 10 minutes until just starting to soften. Drain.
Preheat a griddle pan over a high heat and griddle the sweetcorn cobs, turning occasionally until they char. Remove from the griddle pan and, using a chopping board and sharp knife, slice off the kernels.
Lay the Florette Mixed leaves on a large shallow dish and arrange the rest of the salad ingredients on top. Scatter over the charred sweetcorn, dressing and fresh herbs. Serve with protein of your choice and slices of sourdough.

BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!