Serves 6
Prep time 25 minutes
This salad is attractive, substantial and a great way to showcase raw courgette. We think it’s best in summer when the corn is fresh (although you could use thoroughly drained frozen corn in a pinch), and we love the punchy flavour of the coriander dressing. It’s a fantastic accompaniment to barbecued meats and has become a firm favourite in our rotation for summer dinners with its ability to tick both the salad and vege box simultaneously. If we’re feeling indulgent, we add feta as well, which suits it perfectly.
For the salad
- ½ small red onion, peeled and sliced
- ½ lemon, juiced
- ½ tsp sumac
- 1 tbsp olive oil
- 2 corn cobs, kernels removed (1½ cups frozen corn, defrosted)
- Small handful coriander, stems finely chopped and leaves roughly chopped
- Flaky sea salt and freshly ground black pepper
- 3 courgettes, trimmed and peeled into ribbons with a peeler as far to the core as possible
- 2 avocados, peeled and cut into chunks
- 70g (½ cup) almonds, roughly chopped and toasted
For the dressing
- 60ml (¼ cup) extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- 1 teaspoon Dijon mustard
- 1 garlic clove, peeled and crushed
- Small handful coriander, stems and leaves
Pickle the red onion with lemon juice and sumac in a small bowl while you prepare the rest of the salad.
Heat the oil in a frying pan over a high heat. Fry the corn for 2 minutes until it is just tender and some pieces are charred. Season generously and stir in the chopped coriander stems. Set aside.
Place the ingredients for the dressing in a jug and blend with a stick blender.
Place the courgette ribbons on a flat plate. Layer with corn, avocado and red onion. Spoon over the dressing and gently toss to mix. Sprinkle with almonds and coriander.
Recipe from Fatimas by Kirsty Senior and Sophie Gilmour, photography by Vanessa Wu. Published by Beatnik. RRP $59.99.
