Broccoli Sweetcorn Salad |

Broccoli Sweetcorn Salad

Favourites 33

Prep Time: 5 Minutes | Cooking Time: 15 Minutes 


Serves 2

This warm yet crunchy, sweet yet tangy salad is the perfect way to ease your summer palette into autumn.


1 large corn on the cob
1 broccoli head
1 tsp of organic rapeseed oil or sunflower oil
1 tsp of tamari
½ a pomegranate
200g of salad leaves
10g of parsley
1 tbsp of olive oil
1 tsp of brown rice vinegar (or apple cider vinegar)
½ a lemon
1 tsp of honey
Salt and pepper


1. Boil a pan of salty water. Cut the broccoli into florets and drop into the water for two minutes then run under cold water. Do not drain the water as you need it for the corn. Put the corn on the cob into the boiling water for ten minutes until cooked.

2. While you're waiting for the corn to cook, heat a griddle pan with the rapeseed oil and place the pre-cooked broccoli florets onto the hot pan until they're coloured. Meanwhile chop the parsley and put into a bowl with the cooked broccoli and salad leaves.

3. Cut the pomegranate in half (cut it around the middle) hold in your hand with the cut side facing your palm and wack the back of it with a wooden spoon. The seeds will fall through your fingers. Put a tea towel over the top of your hands so the juice doesn’t fly everywhere!

4. Cut the corn off the cob and add to the broccoli, pomegranate, salad leaves and parsley. Pour the olive oil, vinegar and honey over the salad and mix.

5. Season and serve. You can also add a brown rice or quinoa grain for an extra boost.

Recipe courtesy of HonestlyHealthy