Free Healthy Recipe - Roasted Corn, Broad Bean & Goat's Cheese Salad

Low fat, Low GI, Low sugar

This dish is a great source of slow-releasing carbs as well as being packed full of vegies. The grilled cheese melts nicely into the sourdough bread, making it a healthy change from cheese on toast.

200 grams green beans, trimmed and halved
450 grams broad beans, shelled
3 ears sweetcorn, roasted, grilled or boiled
250 grams cherry tomatoes, halved
1 lime juiced
2 tbsp olive oil
100 grams soft goat's cheese, cut from a log; rind left on
4 slices sourdough bread
100 grams rocket

Bring a large saucepan of water to the boil and cook green beans for 2-3 minutes until they turn bright green. Remove with a slotted spoon and plunge into iced water to stop the cooking process.
Add broad beans to the same pan and cook for 1 minute until softened and green, then plunge into iced water. Once beans are cool, drain well and pat dry.

Slice corn kernels off the cobs and combine with beans and tomatoes.
In a separate bowl, mix lime juice and olive oil and season to taste. Toss through vegetables.
Heat the grill (broiler). Top each slice of sourdough with a sliced round of cheese (about 1 cm thick). Put under the grill for a few minutes until bread is warm and cheese is melted.
Spoon corn salad over rocket and top with sourdough cheese slices.

Frozen broad beans can be used also, just reduce the quantity to 300 grams.

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 10 mins
Ready in: 20 mins

Suitable for:
Dinner, Lunch
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Nutritional Information - Per Serve
Kj 1952 kj
Calories 467 kcal
Fat 17.3 g
Saturated Fat 5 g
Total Carbohydrate 49.4 g
Total Protein 23 g
Fibre 10.8 g

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