Broccoli, Corn and Fennel Salad

This veg-packed salad is perfect for your spring-time dinners, or prepare ahead of time and have your meal prep sorted for the week!

Ingredients:

• 2 head broccoli, cut into quarters, lengthways

• 5 tbsp extra virgin olive oil

• Salt, pepper

• 2 Cob corn

• 1 head of fennel, finely sliced

• Large handful parsley and dill leaves, roughly chopped

• 1 tin borlotti beans, rinsed, drained

• 2 shallots, finely sliced

• Juice 1 lemon

• 2 tbsp red wine vinegar

SERVES: 4 PREP and COOK: 30 Minutes

Method

1. Bring a large pot of lightly salted water to the boil and preheat a Grill plate or BBQ

2. Place the corn in the water and simmer for 6-7 minutes then refresh under cold water for 30 seconds and drain well.

3. Toss the broccoli with 2 tbsp of olive oil and a little seasoning then grill the wedges for 6-7 minutes, turning throughout to become charred and just cooked. You still want them a little crunchy.

4. Alternatively, roast the broccoli in a preheated 230C oven for 8 minutes.

5. Cut the corn from the cob and roughly chop the broccoli into small pieces – using the stalk and all.

6. Toss together the corn, broccoli, fennel, herbs, borlotti beans, shallots and dress with the olive oil, lemon, vinegar and season to taste.

   Recipe by: A Better Choice