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Grilled Zucchini and Corn Salad by Natasha Segooa

Grilled Zucchini and Corn Salad by Natasha Maseko 
  • 8 People
  • 55 min.
  • easy 
Marinated zucchini, corn and green beans. Grilled and served on a bed of rocket with avocado and crumbled feta. 
Ingredients

For the marinade:

  • 80 ml (1 cup) olive oil
  • 60 ml balsamic vinegar
  • 45 ml Dijon Mustard
  • 45 ml honey
  • 15 ml of Robertsons Masterblends Rustic Garlic and Herb Seasoning
  • 2.5 ml Robertsons Black Pepper

For the salad:

  • 250 g of courgettes (zucchini), sliced long ways
  • 250 g of green beans
  • 3 cobs of corn
  • 2 feta rounds, crumbled
  • 250 g of rocket
  • 2 avocados, peeled, seeded and cut into quarters
  • juice of half a lemon
  • 1 ml Robertsons Black Pepper
  • 250 ml (1 cup) Knorr Creamy Ranch Salad Dressing for serving
Cooking Method
  1. 1

    Combine all the marinade ingredients in a bowl and whisk until smooth.

  2. 2

    Place the zucchini, corn and green beans in a large container and pour the marinade over the vegetables. Then gently toss the vegetables to coat with the marinade.

  3. 3

    Allow the vegetables to marinate for at least 30 minutes.

  4. 4

    Preheat your grill pan to medium heat.

  5. 5

    Then grill your vegetables in batches, for 3 - 4 minutes on each side (if you don't have a grill pan you can roast them in the oven at 180°C for 23-25 minutes).

  6. 6

    Slice corn off the cob.

  7. 7

    Assemble the salad with the rest of the ingredients, season with Robertsons Black Pepper and squeeze over fresh lemon juice.

  • Nut Free
  • Dairy Free
  • Gluten Free

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