Courgetti with tomatoes, grilled corn and herb dressing

Thompson & Morgan

A fresh take on a summer salad which makes the most of your allotment crops. Beautiful piccolo tomatoes, paired with sweetcorn and an innovative way to use up your masses of courgette by making ‘courgetti’.

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Servings

Ingredients

1/2 tsp coconut oil
3 courgettes
1 large sweetcorn
180 g tomatoes halved
handful chives finely chopped
1 tsp honey
half lemon freshly queezed
3 tbsp olive oil
handful parsley roughly chopped
pinch black pepper
pinch salt
1-2 tbsp water

Instructions

Preheat a griddle pan and brush the sweetcorn with some vegetable oil. Place onto the griddle and rotate every few minutes until evenly cooked and slighty charred. Leave to cool slightly and then remove the corn from the cob.
Time to make courgetti! Use a spiralizer or Julienne peeler down the length of the courgette. Stop once you reach the middle containing the seeds and discard that part of the courgette. Repeat the process on the remaining courgettes.
Combine all of your herb dressing ingredients (parsley, chives, olive oil, lemon juice, water, salt, honey and black pepper) into a small blender or food processor and blend until smooth. Taste and season as required.
Place the courgetti in a large bowl and add the tomato halves and sweetcorn. Now add as much of the dressing as per your preference. Give everything a good mix together.
Sprinkle over the remaining chives and serve. Serve the dish on its own or as a side dish to a summer BBQ.

Notes

For our ultimate wealth of resources all about growing courgettes, check out our courgette hub page - T&M's one-stop-shop for everything you need to about growing these tasty summertime vegetables.

Keyword corn, courgette, courgetti, herb, tomato, tomatoes

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