The feta adds the perfect amount of zing to the creamy yogurt dressing.
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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
Energy | 1,746kJ/ 418kcals |
|---|---|
Fat | 21g |
Saturated Fat | 4.5g |
Carbohydrates | 38g |
Sugars | 6.5g |
Fibre | 12g |
Protein | 15g |
Salt | 0.8g |
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