Sweetcorn, Freekeh & Feta Salad with Smoky Spiced Yoghurt

Sweetcorn, Freekeh & Feta Salad with Smoky Spiced Yoghurt

Ready in 35 minutes Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 24, 2019.



  • 1 pack freekeh
  • 1 corn cob
  • 1 pack corn spice mix
  • 100g feta
  • Juice of 1 lemon
  • 1 Tbsp olive oil

Smoky Yoghurt

  • 150g yoghurt
  • 1 pack chipotle sauce

To Serve

  • ½ telegraph cucumber
  • 1 pack cherry tomatoes
  • 1 baby cos lettuce
  • 1 lime
  • 1 pack spicy pepitas
  • ½ bunch mint leaves

Have Handy

  • Oil
  • Salt & Pepper


  1. Cook freekeh Bring a small pot of salted water to the boil. Cook freekeh in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain and rinse under cold water. Place in a large bowl and set aside.
  2. Prep salad and veggies Remove kernels from corn cob. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Add corn and cook for 3-4 minutes, until starting to brown. Add corn spice mix and cook a further 1 minute, until fragrant. Crumble feta; peel cucumber into ribbons; dice tomatoes 1cm; cut lettuce and lime into wedges.
  3. Finish salad When corn has finished cooking, add to bowl with freekeh, along with lemon juice, olive oil and feta. Season well and lightly mix to combine.
  4. Prep yoghurt In a small bowl, combine yoghurt and chipotle sauce and season.
  5. Serve salad with baby cos wedges, tomatoes and cucumber on the side. Top with yoghurt, pepitas, mint leaves and lime.

Nutritional Information

Energy 2608 kj
623 kcal
Protein 27.8g
Carbohydrate 67.5g
Fat 25.2g