Chargrilled Corn, Zucchini and Tomato Salad with Yogurt Lime Dressing
A simple, colourful salad packed with farm fresh flavours!
Serves
4
Prep
10 mins
Cook
15 mins
Method
- Preheat a chargrill pan to hot and grill the corn until it starts to turn a golden colour, turning several times to get a nice even charring, remove from the pan and season with salt and pepper. Set aside while you grill the zucchini. Season the zucchini, brush with a little olive oil and cook on the grill until golden, but not too soft.
- When the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. Discard the cob and set aside the kernels.
- On a large serving platter or bowl, assemble the salad by layering, starting with the zucchini, then the corn, cherry tomatoes, black beans, and finish with the avocado slices. Drizzle a little dressing on each layer as you go. Season with salt and pepper
- To make the dressing, combine all ingredients in a small bowl and whisk together until combined. Taste for seasoning. Add some water, a tablespoon at a time until you get a thin pouring consistency like cream.
Ingredients
- 3 ears of sweetcorn
- 2 zucchini, sliced lengthways
- 2 tbs olive oil
- 1cup cherry tomatoes halved
- 1/2 cup coriander leaves
- 1/2 cup black beans, cooked
- 1 avocado, sliced
- 1/2 cup sour cream or creme fraiche or yogurt
- 1/2 teaspoon lime zest
- 2 tbs lime juice
- 1 small clove of garlic, minced
- 1 red chilli, seeds removed and finely chopped
- 2 tbs olive oil
