Seasonal Recipes

Zucchini and Sweetcorn Salad with Goats Cheese & Basil

1 small or medium zucchini
1 small or medium yellow squash
1 ear of corn, shucked and cleaned, with the kernels cut off the cob
250gm goat cheese

Lemon-Basil Vinaigrette 
fresh chilli to taste
seasalt and freshly ground black pepper
A few leaves of fresh torn basil

*optional: A few tablespoons of toasted nuts

For the Lemon-Basil Vinaigrette
½ cup good olive oil
3 tablespoons fresh lemon juice
1 tablespoon fresh basil, chopped
1 teaspoon Dijon mustard
1 clove minced fresh garlic
seasalt and freshly ground black pepper to taste
  1. For the Salad
  2. With a wide vegetable peeler, peel the zucchini and squash lengthwise into long ribbons (discarding the middle — you'll know when you get to it, because the squash will get too thin and watery.) Place the ribbons in a good sized bowl or plate, alternating so you can see equal amounts of green and yellow. Add the corn kernels and about 2 tablespoons of vinaigrette. Toss. Add salt, freshly ground pepper and chili flakes to taste. Add the goat cheese and garnish with fresh torn basil.
  3. For the Lemon-Basil Vinaigrette
  4. Add all of the ingredients to a small jar with a lid and shake well. Season with more salt and pepper to taste.
  5. Note: You'll have vinaigrette left over to use on other salads, or make this one again!