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1 vegetable stock cube
250g pack LoveLife Quick Cook Freekeh & Quinoa
2 x packs 2 Essential Sweetcorn
½ x 450g tub Yeo Valley Organic Super Thick Creamy Yogurt
180g tub Whipped Feta Dip with Sunblush Tomatoes
1 unwaxed lemon, zest and juice
25g pack basil, leaves only
25g pack mint, leaves only
½ tsp sumac, plus extra to sprinkle
1 clove garlic, crushed
100g sun drenched tomatoes
50g walnuts, toasted
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.
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.
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.
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.
Get ahead by cooking the grains and corn up to a day before. Make the dressing then too. Keep in the fridge until ready to assemble.
Typical values per serving when made using specific products in recipe
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