Toasted corn and freekeh salad

#loveyourleftovers this tasty recipe makes for a great salad to take to work for lunch. Charring the corn makes for a smoky flavour, that pairs so well with the nutty freekah!

Serves 1



30g freekeh (or whole grain of your choice)

¼ red onion, finely diced

2–3 radishes, thinly sliced

20g feta cheese, diced 1cm

Toasted corn

½ cup frozen corn, defrosted


½ lemon or 1 lime, juiced

½ tsp extra-virgin olive oil

Salad toppings

¼ cup mixed mint and coriander leaves, chopped

120g cooked tofu, 90g canned tuna in spring water or 80g lean, cooked chicken breast

2 tsp pepitas or pumpkin seeds


  1. Cook freekeh. Bring a small pot of salted water to the boil. Once boiling, cook freekeh for about 15 minutes, until tender with a slight bite. Drain well.
  2. Cook corn. Heat oil in a large fry-pan on high heat. Add corn and cook for 6–8 minutes, stirring occasionally, until beginning to char.
  3. Prep salad ingredients.
  4. Make dressing & compile salad. In a medium bowl mix lemon and olive oil together. Add freekeh and corn to bowl with dressing, along with all remaining salad ingredients. Toss to combine and season.
  5. Prep salad toppings.

To serve, place salad into a bowl and top with salad toppings.

Nutritional information

Energy (kJ): 1788

Energy (cal): 428

Carbs: 39.8g

Protein: 38g

Fat: 13.4g

Sugars: 5.7g

Nutrition based on serving with chicken

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