Spring greens salad with chargrilled baby corn, cherry tomatoes and balsamic and thyme dressing
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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For the balsamic and thyme dressing, whisk together the olive oil, balsamic vinegar and chopped parsley in a small bowl. Season to taste with salt and freshly ground black pepper.
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For the salad, place all of the salad ingredients into a large bowl, drizzle over the dressing and toss well to coat.
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For the chargrilled baby corn, heat a griddle until hot. Toss the baby corn in a bowl with the olive oil, season with salt and freshly ground black pepper and then cook on the griddle for 2-3 minutes on both sides, until tender.
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To serve, place the chargrilled baby corn onto a serving plate and top with the salad.
Ingredients
For the balsamic and thyme dressing
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- small handful fresh chopped parsley leaves
- salt and freshly ground black pepper
For the spring green salad
- 55g/2oz feta, crumbled
- 6 cherry tomatoes, halved
- ½ head spring greens, shredded
For the chargrilled baby corn
- 85g/3oz baby corn
- 1 tbsp olive oil
- salt and freshly ground black pepper
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