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




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


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.


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.


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.


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