Prep time: 15 minutes Cook time: 15 minutes
4
Spring
This veg-packed salad is perfect for your spring-time dinners, or prepare ahead of time and have your meal prep sorted for the week!
This recipe was created in collaboration with our friend Chef Tom Walton!
Ingredients
Method
- Bring a large pot of lightly salted water to the boil and preheat a Grill plate or BBQ
- Place the corn in the water and simmer for 6-7 minutes then refresh under cold water for 30 seconds and drain well.
- Toss the broccoli with 2 tbsp of olive oil and a little seasoning then grill the wedges for 6-7 minutes, turning throughout to become charred and just cooked. You still want them a little crunchy.
- Alternatively, roast the broccoli in a preheated 230C oven for 8 minutes.
- Cut the corn from the cob and roughly chop the broccoli into small pieces – using the stalk and all.
- Toss together the corn, broccoli, fennel, herbs, borlotti beans, shallots and dress with the olive oil, lemon, vinegar and season to taste.