Grilled Zucchini, Corn and Feta Salad
with chickpeas, arugula, cucumber and a maple curry dressing
Informations supplémentaires
30 min.
|
397 kcal
|
easy
|
|
Printable version
1. Setup
Slice the zucchini. Zest the lemon. Cut the cucumber into small cubes. Cut the corn in half. Drain and rinse the chickpeas.
2. Cook the zucchini
Toss the zucchini slices with a drizzle of oil, salt and pepper. Heat a ridged or regular pan over medium high heat. Cook the zucchini slices for about 3-4 minutes on each side until browned.
3. Cook the corn
Bring a pot of water to a boil. Put the corn in the water and cook for 6-8 minutes. Drain, rinse under cold water then remove the kernels from the ear with a knife.
4. Make the sauce
In a bowl, combine the yogurt with the maple syrup, curry powder to taste, lemon zest and 2-3 tbsp. of water. Add a pinch of salt.
5. Plate your dish
Toss the chickpeas with the cucumber, arugula, corn, zucchini, the sauce and the crumbled feta. Add salt and pepper to taste. Bon appétit!
1unitZucchini(s)
1unitCorn Cob(s)
1unitLebanese Cucumber(s)
40gArugula
60gFeta Cheese
0.5unitLemon
1unitGreek Yogourt 2%
20mlMaple Syrup
3gCurry Powder
1unitChickpeas
What you need
pot, strainer, bowl, pan, tongs
397 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
58g
19%
fat
12g
18%
cholesterol
28mg
9%
fiber
12g
48%
protein
21g
saturated
5g
25%
sodium
590mg
25%
sugar
22g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg