FAST FOOD
Summer vegetable salad with mint and lemon dressing

Summer vegetable salad with mint and lemon dressing

Serves 8



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
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


1 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.
2 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.


RECIPE Rodney Dunn PHOTOGRAPHY William Meppem STYLING Emma Knowles


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