Grilled Zucchini, Corn and Feta Salad

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

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