Fast Recipes

Summer vegetable salad with mint and lemon dressing

Australian Gourmet Traveller fast vegetarian recipe for summer vegetable salad with mint and lemon dressing

By Rodney Dunn
  • Serves 8
Summer vegetable salad with mint and lemon dressing
Summer vegetable salad with mint and lemon dressing

Ingredients

  • 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 lemon-infused extra-virgin olive oil, such as Colonna Granverde (¼ cup)
  • 60 ml lemon juice (¼ cup)
  • 2 tbsp white wine vinegar

Method

Main
  • 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.