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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 sweet curry dressing

Informations supplémentaires
30 min. | 397 kcal | easy | Family, Low gluten, Spicy, 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 __6-7 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, 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%
1unitMaple Syrup
5mlCurry 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