Corn and zucchini salad with feta

Ingredients

• 4 pieces ears of corn
• to taste salt
• 680 g zucchini
• 8 à 10 pièce zucchini blossoms
• 6 g fresh basil
• 15 g fresh flat-leaf parsley
• 80 ml olive oil
• 60 ml white wine vinegar
• 1/2 tsp red pepper flakes
• to taste ground black pepper
• 113 g feta

Method

1. Bring a large pot of salted water to a boil.
2. Plunge in the ears of corn and cook until bright yellow and tender, about 3 minutes.
3. Drain the ears of corn and let them cool on a plate.
4. Once lukewarm, cut the corn kernels off the cob with a knife and transfer them to a large salad bowl.
5. Wash the zucchini and slice them into thin strips lengthwise using a mandoline.
6. If using zucchini blossoms, tear them into large pieces.
7. Roughly chop the basil and parsley.
8. Add the zucchini, blossoms (if using), herbs, olive oil, vinegar, and red pepper flakes to the bowl. Toss gently.
9. Season with salt and pepper to taste.
10. Transfer the salad to a serving platter, crumble the feta on top, and serve immediately.

Nutrition

Per serving

Energy

166.7 kcal

Protein

3.96 g

Carbohydrate

7.69 g

Fat

13.52 g

Fibre

2.06 g

Calcium

51.44 mg

Iron

0.43 mg

Magnesium

19.23 mg