• 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
  • zest and juice of half lemon
  • 0.5 round lettuce, leaves separated
  • 100 g feta, drained


  1. 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.

  2. 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.

  3. 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.

Nutritional Details

Each serving provides
  • Energy 783kj 187kcal 9%
  • Fat 11.5g 16%
  • Saturates 3.9g 20%
  • Sugars 2.0g 2%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 423kj/101kcal

Each serving provides

5.9g carbohydrate 3.5g fibre 4.9g protein

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