Recipe - Sweet Corn, Potatoes, Zucchini & Basil Summer Salad

Date: 08-02-2016

Recipes


Ingredients 2 cobs of sweet corn, husks removed 4-6 potatoes, in bite size chunks 1/2 red onion, thinly sliced 2 zucchini and/or 500g green beans, sliced 2-3 stems of a basil bunch 2 tbsp olive oil 1 tbsp apple cider vinegar or lemon juice salt and freshly ground black pepper	Equipment Chef's Knife Large Salad Bowl Bean Slicer Chopping Board Oil Cruet
Instructions 1. Thinly slice the red onion, combine with the dressing and set aside. 2. Boil potatoes in salted water until just soft. 3. Slice the zucchini. 4. Coat the corn cobs & zucchini a little coat of oil and a sprinkling of salt. 5. Grill or barbecue the corn cobs and zucchini until they are a slightly charred and are just reaching their most vibrant colour. 6. Lay the corn on a board and gently slice the kernels off. 7. Pop the green beans into the potato water for the last minute before draining the potatoes. 8. Combine ingredients in a large bowl or plate, top generously with basil leaves and season with salt and freshly ground black pepper.
Original Recipe from CERES Fair Foo