Prep time: 15 minutes Cook time: 15 minutes

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!


  1. Bring a large pot of lightly salted water to the boil and preheat a Grill plate or BBQ
  2. Place the corn in the water and simmer for 6-7 minutes then refresh under cold water for 30 seconds and drain well.
  3. 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.
  4. Alternatively, roast the broccoli in a preheated 230C oven for 8 minutes.
  5. Cut the corn from the cob and roughly chop the broccoli into small pieces – using the stalk and all.
  6. Toss together the corn, broccoli, fennel, herbs, borlotti beans, shallots and dress with the olive oil, lemon, vinegar and season to taste.

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