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

  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. Allow the vegetables to marinate for at least 30 minutes.

  4. Preheat your grill pan to medium heat.

  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. Slice corn off the cob.

  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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