My current favourite salad, I can't get enough of it! This easy roasted courgette salad recipe with charred corn, fresh white cheese, peppery rocket and fragrant basil is a delicious, gluten free and vegetarian salad. This will also be a perfect side dish for a summer BBQ!
INGREDIENTS
500 g courgette
2 ears of corn
2 cups rocket (or baby spinach)
3 tbsp toasted pine nuts
Handful of semi dried tomatoes
Sprig of fresh basil (or mint)
For the dressing
Olive oil
Lemon
Garlic powder
Salt & pepper
INSTRUCTIONS
Preheat the oven to 220C /430F
Slice the courgette into rounds. Drizzle with olive oil and season to taste. Lay them out evenly if possible in an oven roasting tray and roast for 20 - 25 mins or until they start to char slightly.
The corn can be prepared in a number of ways - on a grill, a griddle pan or in the oven. I like to season it with olive oil, salt and pepper and wrap it in foil. I grill it on high for 15 -18 minutes - until it looks nice and charred!
Slice the corn off the cob and put into a serving bowl with the roasted courgettes, rocket, basil, sundried tomatoes then add the crumbled fresh cheese (I used xinomyzithra but feta also works well) and toasted pine nuts.
Drizzle olive oil and lemon juice over the salad and season to taste. Toss and serve.
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