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Picture of Charred corn & feta salad
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2380 kcal 119 %
  • Fat 210 g 324 %
  • Saturated 46 g 229 %
  • Carbs 101 g 34 %
  • Fiber 14 g 55 %
  • Protein 46 g 92 %
  • Cholesterol 198 mg 66 %
  • Sodium 2391 mg 100 %
  • Calcium 1157 mg 116 %
  • Magnesium 247 mg 59 %
  • Potassium 1898 mg 40 %
  • Iron 9 mg 51 %
  • Zinc 9 mg 80 %
  • Phosphorus 1123 mg 160 %
  • Vitamin A 732 µg 81 %
  • Vitamin C 174 mg 193 %
  • Thiamin (B1) 1 mg 89 %
  • Riboflavin (B2) 2 mg 157 %
  • Niacin (B3) 10 mg 65 %
  • Vitamin B6 1 mg 112 %
  • Folate equivalent (total) 397 µg 99 %
  • Vitamin B12 3 µg 142 %
  • Vitamin D 1 µg 5 %
  • Vitamin E 28 mg 184 %
  • Vitamin K 1467 µg 1222 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Charred corn & feta salad

Ingredients

  • 1 small red onion (about 100g), thinly sliced
  • 400g sweetcorn (or 2-3 corn cobs, kernels stripped off)
  • drizzle of rapeseed oil (or another neutral oil), for frying
  • 2 tsp butter
  • 20g chives, finely sliced
  • 80g parsley, chopped
  • 200g feta, broken into chunks (ensure vegetarian, if needed)
  • 2 tbsp olive oil
  • ½ lemon, juiced

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