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 and then cook zucchini until slightly charred on both sides.
  8. 8Remove corn and then cook zucchini until slightly charred on both sides.
  9. 9Remove corn and 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 and pour over salad.
  14. 14Whisk dressing ingredients together and pour over salad.
  15. 15Whisk dressing ingredients together and pour over salad.
  16. 16Toss to combine and enjoy.
  17. 17Toss to combine and enjoy.
  18. 18Toss to combine and 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 pansalad bowl