Chimichurri Corn & Roasted Veg Salad
Charred vegetables paired with marinated chimichurri feta make this a vibrant and flavourful salad, perfect for casual summer dining.
This salad can be served warm or at room temperature, making it ideal for BBQs or picnics!
Product: Jimmy The Argentine Chimichurri
Serves: 4-6
Effort: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Gluten-Free
Ingredients
- 4 corn on the cob
- 2 zucchini, sliced into thick rounds
- 1 bunch broccolini, trimmed
- 2 red onions, peeled and quartered
- 1 can butterbeans, rinsed and drained
- 200g feta
- 1.5 tbsp chimichurri
- ¼ cup olive oil (plus extra for drizzling)
- Juice of ½ a lemon
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges, to serve
Instructions
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Heat your BBQ to medium-high.
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Place the corn on the cob in a large bowl, drizzle with olive oil, and season with salt and pepper. Grill the corn on the BBQ for about 10 minutes, turning every few minutes until charred. Remove to a plate and cover with foil to keep warm.
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Toss the zucchini slices, broccolini, and quartered red onions in the same bowl with olive oil, salt, and pepper. Grill the vegetables on the BBQ for 3-4 minutes on each side until charred and cooked through. Remove and cover with foil to keep warm.
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In a small bowl, mix the chimichurri, olive oil, and lemon juice. Crumble the feta into the chimichurri mixture and stir gently to combine. Add extra olive oil if needed.
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Slice the corn kernels off the cobs and place them in a large serving bowl. Add the grilled vegetables and butterbeans, tossing gently to combine. Spread the mixture onto a serving platter and top with the marinated feta.
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Garnish with freshly chopped parsley and serve with lemon wedges on the side.
