Courgetti with Piccolo tomatoes, grilled corn and herb dressing
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Ingredients
Courgetti salad
- 150g of Piccolo tomatoes , halved
- 3 courgettes , medium
- 1 ear of corn , husks and fibres removed
- 1/2 tsp coconut oil , or grapeseed oil
Dressing
- parsley , 1 small handful
- chopped chives , 1 small handful plus extra to garnish
- 3 tbsp of olive oil
- 2 tbsp of lemon juice
- water, 1-2 tbsp
- 1/4 tsp salt
- 1 tsp maple syrup , or honey
- black pepper , to taste
Method
1
Preheat a griddle pan until hot (or alternatively, use a barbecue) and brush the corn with the oil. Place onto the hot grill and rotate every couple of minutes until cooked through with a few charred bits. Leave to cool slightly before cutting the kernels from the cob
2
Meanwhile, turn your courgettes into ‘courgetti’ using a spiralizer or julienne peeler. Discard the seedy middle
3
Blend all of the dressing ingredients in a small blender or food processor until smooth. Taste and adjust if necessary
4
In a large bowl, dress the courgetti with as much of the dressing as desired (you might not need all of it). Add the halved tomatoes and corn then toss to combine
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Courgetti with Piccolo tomatoes, grilled corn and herb dressing
