Put A Spring In Your Step...
Spring Salad Platter
For our second National Vegetarian Week dish we've opted for a light, fresh and crunchy salad from the team at Tesco. It's also a fantastic meat free weeknight supper with speedy prep and minimal cooking required.
Start by charring your corn under a hot grill. The recipe says medium, but even on high we found it difficult to get that charred look. Set aside to cool whilst you get on with prepping your broccoli. Cut your florets small then blanch or steam until just tender and still green!
To make your dressing, mix yogurt with olive oil, lemon juice and a little minced garlic and set aside. Whilst you start to layer up your salad, toast your pitta triangles. We used our pre-heated hot grill, but if you have the time and energy then toasting in a griddle pan will give you pretty stripes.
Finish layering your salad with a generous drizzle of yogurt dressing, a scattering of cress and a light dusting of paprika.
Despite the rather light feel of this salad, the portion sizes are good enough to fill the bellies of these Gents! Enjoy.