Skip to main contentSkip to footer
Start today
Start today
Join WeightWatchers® today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Sweetcorn & feta salsa by WW

Sweetcorn & feta salsa

1
Points® value
Total Time
27 min
Prep
15 min
Cook
12 min
Serves
4
Difficulty
Easy
Makes an ideal starter served with some pitta bread cut into strips, or as a side dish. It's delish!

Ingredients

Coriander seeds

1 teaspoon(s)

Sweetcorn, tinned, drained

150 g, drained if canned, defrosted if frozen

Spring Onions

3 medium, sliced

Chilli, green or red

1 individual, deseeded and finely chopped

Lime

1 medium, finely grated zest and juice

Paprika

½ teaspoon(s), level

Coriander, fresh

2 tablespoon(s), chopped, plus extra to garnish

Light feta cheese

40 g, crumbled

Salt

1 pinch, and freshly ground black pepper to season

Instructions

  1. Toast the coriander seeds in a dry pan over a medium heat, shaking the pan frequently, for 2 minutes or until the seeds are golden. Remove from the heat and grind the seeds with a pestle and mortar.
  2. Place the sweetcorn in a bowl and add the ground coriander, spring onions, chilli, lime juice, paprika and fresh coriander. Season and stir to mix. At this stage, the salsa can be covered and stored in the fridge for up to 24 hours.
  3. Preheat the oven to gas mark 4/180°C/fan 160°C. Split the Weight Watchers White Pitta Breads in half and slice each half into 5 strips. Place on a baking tray and bake for 10 minutes.
  4. Divide the sweetcorn salsa between 4 bowls and top each with 10g feta. Garnish with coriander and serve with the Pitta strips.

You might like

You might like