Whipped feta, corn & grain platter
Prep
15 mins
Cook
15 mins
Servings
6
Difficulty
Medium
This whipped feta, corn and grain platter is my go to when I want something that feels fancy but comes together in just thirty minutes. The combination of nutty freekeh and quinoa with sweet corn and creamy whipped feta creates the most satisfying bowl, and the fresh basil and mint brighten everything up beautifully. What I love most is that quinoa is packed with protein and all nine essential amino acids, making this genuinely nourishing despite tasting indulgent. Plus, with minimal chopping and a quick grain cook, you'll have dinner on the table before you know it. It's one of those dishes that looks like you've spent hours in the kitchen when really you haven't.
Ella x
Ingredients
- 1vegetable stock cube
- 250 gramslovelife quick cook freekeh & quinoa
- 2essential sweetcorn
- ½yeo valley organic super thick creamy yogurt
- 180 gramswhipped feta dip with sunblush tomatoes
- 1unwaxed lemon(zest and juice)
- 25 gramsbasil(leaves only)
- 25 gramsmint(leaves only)
- ½ tspsumac(plus extra to sprinkle)
- 1garlic clove(clove garlic, crushed)
- 100 gramssun drenched tomatoes
- 50 gramswalnuts(toasted)
Detail level
Instructions
- 1
In a saucepan, add the stock cube to 1 litre of water and heat to dissolve. Add the freekeh & quinoa mix and cook according to pack instructions. Drain and set aside.
- 2
Meanwhile, heat the grill to high. Grill the corn, turning occasionally, for 4-5 minutes on each side, or until just charred and tender. Remove and allow to cool slightly before slicing the kernels off the cob.
- 3
To make the dressing, place the yogurt in a tall container or jug. Add the whipped feta dip (including the tomatoes), lemon zest and juice, most of the herb leaves, sumac, garlic and 50ml cold water. Use a stick blender to whizz together until smooth, and season well to taste.
- 4
Spread ¾ of the dressing over the base of a platter. Pile the cooled grains in the centre, then top with the corn. Scatter over the sun drenched tomatoes, toasted walnuts, remaining dressing, sumac and herbs to serve.
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