My Grilled Corn and Zucchini Salad with a Glorious Green Dressing:
This is a classic summer salad I make for all of my clients as soon as it starts to get warmer. Something so magical happens when you grill vegetables that just makes them exceptionally more delicious and interesting. So pop your grill on and whip up this absolute crowd pleaser that is just as easy to throw together as it is to eat.
Ingredients:
Zucchini x 3 medium sized
Sweet corn x 4 ears
Arugula x 3 generous handfuls
Feta cheese x ½ cup crumbled
Cilantro x ½ cup plucked from stems
Toasted macadamia nuts x ¼ roasted and roughly chopped
Green Dressing:
Italian parsley x 1 cup
Chives x 1 cup
Garlic x 1 clove
Lemon x 1 zest and juice
Honey x 1 tablespoon
Dijon mustard x 1 tablespoon
Vinegar x 2 tablespoons
Greek yoghurt x ½ cup
Olive oil x ¼ cup
Method:
Preheat your grill to high heat (550F) or just get it nice and hot, if you don’t have a thermometer!
While the grill is heating, slice your zucchini’s long ways about a quarter of an inch thick and season with a sprinkle of salt and pepper and a generous drizzle of olive oil.
Then shuck your corn and season with salt, pepper and olive oil too.
Now that the grill is hot, place your zucchini and corn evenly over the grill constantly turning every few minutes to ensure they’re evenly cooked (tip: make sure to get a bit of char on your veggies while you grill them for some extra deliciousness!)
Once cooked through remove from the grill and slice the corn off the cob with a sharp knife and cut your long slices of zucchini into thirds.
While your veggies cool, now is the best time to whip up your green dressing! Place all of the ingredients except the yoghurt into a blander and blend until smooth ( if you need to add a splash of water here to help the blending process feel free).
Once smooth add in the yoghurt and pulse until fully combined.
Wash and spin your arugula before placing it onto a serving platter (I like to serve my salads on platters so all the good stuff doesn’t sink to the bottom) and dress with a ¼ cup of dressing, tossing until the leaves are fully coated.
Top with your grilled veggies before drizzling with another ¼ cup of dressing.
Garnish with feta cheese, toasted macadamias, cilantro and fresh cracked black pepper.
This salad is an excellent addition to any BBQ or just as delicious for lunch or diner paired with some grilled white fish, chicken or shrimp!