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  • Writer's pictureChristie Robson

Corn & Feta Salad

Hot tip: serve with steamed / jacket sweet potatoes and our Cajun Chicken



INGREDIENTS
  • 100-125g Greek Feta , crumbled

  • 4 big handfuls/ 200g spinach

  • 125g cherry tomatoes

  • 1 cup corn kernels (tinned or frozen)

  • 1 small red capsicum/ bell pepper, sliced

  • Balsamic glaze/ vinegar to serve or make your own


Optional Salad dressing:

  • 1 tsp soy sauce

  • 2 Tbsp white vinegar

  • 1/2 tsp honey

  • 2 Tbs extra virgin olive oil or macadamia oil


METHOD
  1. In a small fry pan over high heat, fry capsicum and corn to char. Approximately 5 to 10 minutes. If pan isn't non-stick, add some extra virgin olive oil.

  2. Meanwhile, wash spinach and place into a large salad bowl. Top with quartered cherry tomatoes.

  3. When capsicum and corn are ready, add to the salad bowl and top with crumbled feta and dressing.

  4. Best served with our Cajun chicken or other tasty protein, with potatoes or rice for a balanced meal.

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