Charred Corn & Zucchini Salad

12 mins
Serves 1
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Directions

  1. 1Heat 1 Tbsp olive oil on a large skillet or frying pan over medium heat and add corn.
  2. 2Heat 1 Tbsp olive oil on a large skillet or frying pan over medium heat and add corn.
  3. 3Heat 1 Tbsp olive oil on a large skillet or frying pan over medium heat and add corn.
  4. 4Allow to cook for 5 minutes or until lightly charred on one side, then repeat on repairing sides until charred.
  5. 5Allow to cook for 5 minutes or until lightly charred on one side, then repeat on repairing sides until charred.
  6. 6Allow to cook for 5 minutes or until lightly charred on one side, then repeat on repairing sides until charred.
  7. 7Remove corn & then cook zucchini until slightly charred on both sides.
  8. 8Remove corn & then cook zucchini until slightly charred on both sides.
  9. 9Remove corn & then cook zucchini until slightly charred on both sides.
  10. 10Once corn has cooled, slice off kernels and place into a large salad bowl with remaining salad ingredients.
  11. 11Once corn has cooled, slice off kernels and place into a large salad bowl with remaining salad ingredients.
  12. 12Once corn has cooled, slice off kernels and place into a large salad bowl with remaining salad ingredients.
  13. 13Whisk dressing ingredients together & pour over salad.
  14. 14Whisk dressing ingredients together & pour over salad.
  15. 15Whisk dressing ingredients together & pour over salad.
  16. 16Toss to combine & enjoy.
  17. 17Toss to combine & enjoy.
  18. 18Toss to combine & enjoy.

Ingredients

  • 1 Tbsp olive oil
  • 1 Tbsp olive oil
  • 1 Tbsp olive oil
  • 2 ears of corn, husked
  • 2 ears of corn, husked
  • 2 ears of corn, husked
  • 2 zucchinis, sliced
  • 2 zucchinis, sliced
  • 2 zucchinis, sliced
  • 0.5 red onion, thinly sliced
  • 0.5 red onion, thinly sliced
  • 0.5 red onion, thinly sliced
  • 100 g feta, crumbled
  • 100 g feta, crumbled
  • 100 g feta, crumbled
  • 1 cup rocket
  • 1 cup rocket
  • 1 cup rocket
  • 0.25 cup pine nuts, toasted
  • 0.25 cup pine nuts, toasted
  • 0.25 cup pine nuts, toasted
  • 3 Tbsp olive oil
  • 3 Tbsp olive oil
  • 3 Tbsp olive oil
  • 1 lemon juice
  • 1 lemon juice
  • 1 lemon juice
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt

Equipment

large skillet or frying panlarge salad bowl