Waitrose and Partners
Whipped feta, corn & grains platter

Whipped feta, corn & grain platter

The feta adds the perfect amount of zing to the creamy yogurt dressing.

0 out of 5 stars(0) Rate this recipe
Source of fibre1 of your 5 a day
  • Serves6
  • CourseSide
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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


  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.

Cook’s tip

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


1,746kJ/ 418kcals



Saturated Fat












Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Add ingredients

View this recipe's ingredients and add them to your trolley

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet