Ingredients
- 3 cooked corn on the cob, kernels scraped off
- 3-4 medium zucchini, cut into large dice size pieces
- fresh green beans, lightly blanched and roughly cut into pieces
- 100g quinoa
- 1 can cooked chickpeas
- 1 small red onion thinly sliced
- ½ tsp ground cumin
- 1 tsp smoked paprika
- olive oil
- salt and pepper
- fresh mint, Italian parsley, coriander, roughly chopped
- mesculin leaves
- Smoked Paprika Dressing
- Juice of 1 lemon
- 80ml white wine vinegar
- 1 ½ tbs brown sugar
- 2 tsp Dijon mustard
- 1 Tbsp smoked paprika
- 1 ½ cup vegetable oil
Spicy Zucchini, Corn, Bean, and Quinoa Salad
Method
- Dressing Combine and whisk all the ingredients together
- Salad Cook the quinoa and set aside to cool
- Toss the zucchini and rinsed chickpeas in the olive oil, spices and seasoning
- Put into a hot oven and roast until the zucchini is cooked
- Set aside to cool
- Combine the corn kernels, beans, red onion, cooked zucchini and chickpeas, roughly chopped herbs and mesculin in a large bowl
- Toss through the smoked paprika dressing
Comments
Thanks to Ettrick Gardens - sweet corn, Waikouaiti Gardens - Zucchini and runner beans, for providing the ingredients used in the demonstration.
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