Grilled Kale and Sweetcorn Salad

Servings: Serves: 2, as a main

Nutritional Information:

Per serving (552g)

Calories 164, Fat 3.5g, Saturates 0.5g, Sugars 12g, Salt 0.2g


Ingredients

Method

1

To make the salad, place the kale and spinach in a large bowl, sprinkle over the onion slices and set aside.

2

Heat a large griddle pan with 2 tablespoons of water and add the courgette. Fry until golden brown on both sides, adding a little more water if they’re sticking, before placing on top of the kale.

3

In the same griddle pan, heat both ears of corn until they start turning brown; remove and wait a few minutes before slicing and placing on top of the salad.

4

To make the dressing, add all the ingredients to a blender and pulse until everything is combined. Drizzle over the top of the salad and serve.

Reviews

Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased