Name: Summer corn & courgette salad
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 2 corncobs, cut into rounds; 4 courgettes, cut into rounds; 1 cup mixed olives; 1/4 cup good-quality olive oil; 3 tablespoon fruit vinegar; juice and 1 tbsp zest from 1 valencia orange; small handful basil leaves, torn; 100 gram goat’s feta, crumbled into large chunks

Summer corn & courgette salad

With summer vegetables as good as they are right now, you barely need to do anything to them to make a sensational meal. Here I’ve combined what’s in my garden with a fantastic dressing that brings it all together into a plateful of summer!

Serves 2

Cook

15M

Ingredients

2 corncobs, cut into rounds

4 courgettes, cut into rounds

1 cup mixed olives

1/4 cup good-quality olive oil

3 tablespoon fruit vinegar

juice and 1 tbsp zest from 1 valencia orange

small handful basil leaves, torn

100 gram goat’s feta, crumbled into large chunks

Method

1.Steam the corn for 2-3 minutes until cooked.

2.Cook the courgettes on a BBQ grill plate or in a frypan until well coloured on one side before turning. Heat the olives on the grill or frypan for a few minutes too.

3.Whisk the olive oil, vinegar, juice and zest together.

4.Toss the cooked corn with the courgettes, olives andthe dressing.

5.Garnish with basil leaves and crumbled goat’s feta.

If you or those you’re cooking for are not a huge fan of olives, try warming them up as it totally mellows their flavour, softening the saltiness and turning them into gorgeous little highlights for your mouth.
Note

Nici Wickes

Ingredients

Method

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