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Grilled Zucchini, Corn and Feta Salad

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Grilled Zucchini, Corn and Feta Salad

with chickpeas, arugula, cucumber and a maple curry dressing

Informations supplémentaires
30 min. | 397 kcal | easy | Family, Vegetarian | 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. It's possible to make a serving of plain yogurt or with less seasoning.
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