Directions
- 1Heat 1 Tbsp olive oil on a large skillet or frying pan over medium heat and add corn.
- 2Allow to cook for 5 minutes or until lightly charred on one side, then repeat on repairing sides until charred.
- 3Remove corn and then cook zucchini until slightly charred on both sides.
- 4Once corn has cooled, slice off kernels and place into a large salad bowl with remaining salad ingredients.
- 5Whisk dressing ingredients together and pour over salad.
- 6Toss to combine and enjoy.
Ingredients
- 1 Tbsp olive oil
- 2 ears of corn, husked
- 2 zucchinis, sliced
- 0.5 red onion, thinly sliced
- 100 g feta, crumbled
- 1 cup rocket
- 0.25 cup pine nuts, toasted
- 3 Tbsp olive oil
- 1 lemon juice
- 1 pinch salt
Equipment
large skillet or frying pansalad bowl
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