Roasted Corn Summer Salad
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 1 ear | Corn | |
| 100 g | Snap peas | |
| 20 g | Feta cheese | |
| 1 cloves | Garlic | |
| 2 tbsp | Orange juice | |
| 2 tbsp | Rice wine vinegar | |
| 2 tbsp | Olive oil |
- Make the vinaigrette: Combine vinegar, half the oil, juice and garlic. Whisk to emulsify. Slice the kernels off the ear of corn.
- In a skillet over high heat, add the remaining olive oil, corn kernels and a pinch of salt. Pan roast corn, stirring frequently with a wooden spoon until crispy and golden brown.
- In a bowl, add sliced snap peas, roasted corn, vinaigrette, feta cheese crumbles and additional salt, if desired.
Fat:
45g
Saturates:
7.2g
Sugars:
3.1g
Protein:
3.5g
Carbs:
11.5g
Fiber:
1.9g
17.3%
Calories
11.6%
Carbs
4.1%
Protein
112.5%
Fat
7.6%
Fiber