Large Zucchini Or 1 Medium Zucchini

Summer zucchini sweetcorn salad

Ingredients:

3 cobs sweetcorn

½ large zucchini or 1 medium zucchini

1 tablespoon olive oil

small handful fresh mint

1 sprig fresh coriander

1 spring onion

1 clove garlic

¼ cup buttermilk

salt and black pepper, to taste

3 Cos Lettuce Hearts

Method

• Place the char grill pan over medium–high heat.

• Remove the husks and silks from the corn and put them in the compost bin. Using the pastry brush, brush each corn cob with olive oil.

•Place the corn cobs on the hot char grill pan and cook, turning them regularly

with the tongs, until many of the corn kernels are blackened and softened.

This will take about 20 minutes in total.

•When the corn is cooked, remove the cobs from the char grill pan using the

tongs. Place the corn cobs on the plate to cool slightly. Turn off the heat.

Cut zucchini lengthways into 2cm thick slices and brush slices with olive oil mixed with salt and pepper

Place zucchini slices on char grill pan and cook until golden brown each side. Place onto plate or tray to cool

When zucchini has cooled chop into medium sized dice.

For the dressing:

•Wash the mint, coriander and chives, and pat them dry on a tea towel.

•Place a damp tea towel under your chopping board to prevent it from slipping.

•Chop the herbs finely. (If you are using a spring onion, remove the tops and

the roots, wash and chop it finely.) Crush the garlic clove.

•Measure the buttermilk and put it in the small bowl.

Add the crushed clove of garlic and the spring onion, if using. Grind in some pepper and add a pinch of salt.

•Whisk the dressing with a fork.

When the corn has cooled slightly, set out the medium serving bowl. Use the

small sharp knife for the next step. Hold each corn cob carefully with one end

sitting right down in the bottom of bowl, and cut lengthways down the cob in

long strips, to remove all the corn kernels. (Doing this in the bowl stops the

kernels from going everywhere!)

Add diced zucchini to mixing bowl.

Drizzle on the dressing from the small bowl (remove the garlic clove as you

do this), and turn the salad to coat the corn kernels with the dressing. Add the

chopped herbs to the serving bowl and toss together lightly

•Wash the lettuce and dry it gently in the salad spinner.

•Taste a kernel of the corn to see if there is enough salt and pepper. Grind over

some pepper and add a sprinkle of salt if needed.

•Add lettuce leaves to bowl and mix to coat with dressing