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Charred Corn & Courgette Salad

Updated: May 4

My current favourite salad, I can't get enough of it! This easy roasted courgette salad recipe with charred corn, fresh white cheese, peppery rocket and fragrant basil is a delicious, gluten free and vegetarian salad. This will also be a perfect side dish for a summer BBQ!


  • 500 g courgette

  • 2 ears of corn

  • 2 cups rocket (or baby spinach)

  • 3 tbsp toasted pine nuts

  • Handful of semi dried tomatoes

  • Sprig of fresh basil (or mint)

For the dressing

  • Olive oil

  • Lemon

  • Garlic powder

  • Salt & pepper


  • Preheat the oven to 220C /430F

  • Slice the courgette into rounds. Drizzle with olive oil and season to taste. Lay them out evenly if possible in an oven roasting tray and roast for 20 - 25 mins or until they start to char slightly.

  • The corn can be prepared in a number of ways - on a grill, a griddle pan or in the oven. I like to season it with olive oil, salt and pepper and wrap it in foil. I grill it on high for 15 -18 minutes - until it looks nice and charred!

  • Slice the corn off the cob and put into a serving bowl with the roasted courgettes, rocket, basil, sundried tomatoes then add the crumbled fresh cheese (I used xinomyzithra but feta also works well) and toasted pine nuts.

  • Drizzle olive oil and lemon juice over the salad and season to taste. Toss and serve.


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