Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Photograph: Dan Jones
Spicy broad bean, corn and olive salad
A sweet and spicy broad bean, corn and olive salad to liven up your lunchtime from Kate Titford at Sainsbury's magazine
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Ready in 30 minutes
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Cooking time 10 minutes
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Prep time 20 minutes
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Serves 6
Ingredients
- 1 corn on the cob
- 500 g broad beans in the pod, shelled
- 100 g pitted green olives, roughly chopped
- 410 g tin palm hearts, drained and chopped (optional)
- 3 tbsp olive oil
- 1 red chilli, seeds in if you like it spicy, finely chopped
- ½ lemon, zest and juice
- 0.5 round lettuce, leaves separated
- 100 g feta, drained
Method
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1
Griddle the corn until tender and coloured in places. Stand upright in a bowl and carefully slice off the kernels with a sharp knife.
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2
Cook the broad beans in boiling water for a few minutes until tender; drain and cool under cold water. Drain again, then peel off the grey skins. Add to the corn with the olives and palm hearts, if using.
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3
Whisk together the oil, chilli, lemon zest and juice to make a dressing. Season with salt and pepper, pour over the vegetables and toss together. Arrange the lettuce leaves in a serving bowl or on a platter. Spoon over the vegetables, then slice the feta into strips and add to the salad.
Kitchen secret: you can use frozen podded broad beans for this, if you can't get fresh – cook them from frozen.
