summer grilled corn salad with maple dijon dressing (Edit recipe)

One of my favourite veggies in the summer is corn. It's beautifully ripe this time of year & tastes delicious grilled on a BBQ until juicy & slightly charred. Corn is also a great veggie to add into our diet, especially this time of year because it is rich in antioxidants such as lutein and zeaxanthin, which are known to provide protection against harmful ultraviolet rays. Perfect for long days in the sun. I like to serve mine in a salad, 2 great protein sources, quinoa, & chickpeas & a healthy fat, avocado. with lashings of this gorgeous maple dijon dressing

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	769
Fat:	28 g
Carbohydrates:	98 g
Protein:	34 g
Cholesterol:	26 g
Sodium:	3126 mg
Fiber:	19 g
Sugars:	13 g
Calculated per serving.

by theyogaplantkitchen

Serves: 4

Ingredients

350 grams Chickpeas
275 grams Quinoa
2 whole Corn, peeled
2 Tbsp Extra Virgin Olive Oil
3 tsp Sea Salt
1 whole Lemon, zest of
200 grams Feta Cheese, or vegan feta
1 whole Red Onion, peeled & finely sliced
185 ml Apple Cider Vinegar
1 whole Avocado, peeled & chopped
1 whole Baby Gem Lettuce, shredded

dressing

1 whole Lemon, juice of
2 Tbsp Dijon Mustard
2 Tbsp Maple Sugar
2 Tbsp Tahini
1 tsp Sea Salt

to serve

1 bunch Flat Leaf Parsley, finely chopped
.5 Tbsp Sesame Seeds, or mixed seeds as desired
.5 Tbsp Sunflower Seeds, or mixed seeds as desired

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1)preheat oven to 180c (fan assisted) and prepare a baking a tray. Drain the chickpeas & pat dry with a kitchen towel. Spread across a baking tray, pour over 1 tbsp olive oil, 1 tsp rock salt & the zest of 1 lemon. Mix together well. Bake for 20 -25 mins, until golden & crispy, stirring half way through.
2)place the finely diced red onion in a jar, add the apple cider vinegar. Top up with boiling water until the onion is covered. season with salt & pepper, mix together. Place the lid on and place in the fridge.
3) cook the quinoa according to package instructions.
4) Brush the corn with 1 tbsp of olive oil or plant butter, then place on a hot griddle pan or BBQ. Cook for 10 mins, turning every couple mins. until there's little charred bits and the kernels are tender but still juicy. allow to cool slightly, then very very careful shear the corn from the stem using a sharp knife.
5) mix all ingredients for the salad dressing in a small bowl, you can add a little bit of water if you prefer a thinner consistency.
5) to build you bowl, add the shredded lettuce & quinoa as a base. Load on top the chopped avocado, corn, pickled red onion, crispy chickpeas. crumble over the feta. Then generously drizzle over the dressing & toss together. Garnish with fresh parsley and some mixed seeds.

Notes

swaps! you could use any grain instead of quinoa. Think cous cous, millet, bulgar wheat. I just chose quinoa because it does have a higher protein content. You could use pre bought pickled red onion. You could use fresh basil instead of parsley You could use beans instead of chickpeas. I do like using aduki beans instead sometimes!