Rockmelon, Grilled Zucchini and Corn Summer Salad
Saying goodbye to Summer with this delicious Rockmelon, Grilled Zucchini & Corn Summer Salad! 🌞 Inspired by @gkstories, who was also inspired by other fellow foodies! This edition is full of sweet, juicy melon and corn, contrasted with the smoky zucchini and salty goat cheese, plus the creamy, creamy coconut yoghurt and crunchy, crunchy almonds. So full of contrasting flavours and textures. It’s refreshing and scrumptious! The inclusion of lentils means that this is hearty enough to have as a main meal too. Simply swap the goat cheese for a cashew one to make this vegan. Enjoy while the last of the late summer produce remains!
Serves 4 as a main
1 cup dry black beluga lentils or puy lentils
2 large zucchinis
2 cobs fresh corn
1 rockmelon
Handful fresh mint
¼ cup extra virgin olive oil
1 large lemon
Salt and Pepper
1 heaped cup coconut yoghurt (I recommend Coyo)
80g soft goat cheese (I recommend Meredith)
Toasted almonds, chopped
1. Place the lentils in a small saucepan with a few cups of water and bring to the boil. Reduce to a simmer and cook until tender, adding salt to the water in the final 5 minutes.
2. Heat a large frying pan on high heat and place the corn cobs in, pressing down gently and turning every minute or so until charred all over.
3. Meanwhile, use a peeler to slice the zucchinis into ribbons. When the corn is done, place the zucchini ribbons into the pan with a drizzle of oil and cook until just charred on each side. Remove and set aside on a plate.
4. Halve, peel and de-seed the rockmelon and slice it thinly. Set aside.
5. Finely chop the mint and add it to a small bowl with the olive oil, the juice from one lemon and salt and pepper. Whisk until combined & emulsified. Drizzle half over the cooked zucchini ribbons and save the rest for drizzling at the end.
6. To plate up the salad, dollop a couple of large spoonful’s of the coconut yoghurt onto 4 plates and spread into a half moon shape with the back of a spoon. Sprinkle the cooked and drained lentils over the middle of the plate. Place the zucchini ribbons and corn on top of the lentils, and finally, the rockmelon slices. Finish with dollops of soft goat cheese, toasted almonds and the final drizzle of dressing. Season to taste and enjoy immediately.