Summer vegetable salad with mint and lemon dressing

AT A GLANCE

  • Serves 8 people

  • 2 cobs of corn
  • 16 zucchini flowers, trimmed and halved lengthways
  • 3 bunches of asparagus, trimmed sliced diagonally into 4cm pieces
  • 200 gm podded peas
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  • Mint and lemon dressing
  • ¼ cup loosely packed coarsely torn mint leaves
  • 2 green onions, coarsely chopped
  • 2 cloves of garlic, coarsely chopped
  • 2 tbsp coarsely grated lemon rind
  • 60 ml (¼ cup) lemon-infused extra-virgin olive oil, such as Colonna Granverde
  • 60 ml (¼ cup) lemon juice
  • 2 tbsp white wine vinegar
01   Using a sharp knife, cut corn kernels from cobs, trying to keep in clusters. Blanch corn in boiling salted water for 5 minutes or until tender, refresh in iced water and drain. Blanch zucchini flowers for 2 minutes or until tender, refresh in iced water and drain. Blanch asparagus for 2 minutes or until tender, refresh in iced water and drain. Blanch peas for 5 minutes or until tender, refresh in iced water and drain. Arrange vegetables on a platter.
02   For mint and lemon dressing, combine mint, green onion, garlic, lemon rind and 2 tsp sea salt in a mortar, and using a pestle, pound to a coarse paste. Transfer to a small bowl, add olive oil, lemon juice and vinegar and season to taste with sea salt and freshly ground black pepper. Drizzle dressing over vegetables and serve immediately.
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