Whipped feta, corn & grain platter

Name: Whipped feta, corn & grain platter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1 vegetable stock cube; 250 g pack LoveLife Quick Cook Freekeh & Quinoa; 2 x packs 2 Essential Sweetcorn; ½ x 450g tub Yeo Valley Organic Super Thick Creamy Yogurt; 180 g tub Whipped Feta Dip with Sunblush Tomatoes; 1 unwaxed lemon, zest and juice; 25 g pack basil, leaves only; 25 g pack mint, leaves only; ½ tsp sumac, plus extra to sprinkle; 1 clove garlic, crushed; 100 g sun drenched tomatoes; 50 g walnuts, toasted

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

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Source of fibre1 of your 5 a day

Serves6
CourseSide
Prepare15 mins
Cook15 mins
Total time30 mins

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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

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.