Corn, Red Pepper and Arugula Salad
Corn, Red Pepper and Arugula Salad
3 ears of corn, husks and silks removed
2 red bell peppers
1 yellow bell pepper
6 tablespoons extra-virgin olive oil (90 ml)
4 cups arugula (1000 ml)
½ cup sliced red onion (125 ml)
½ cup feta cheese (125 ml), crumbled
2 tablespoons balsamic vinegar
Salt to season
Pepper to season
Preheat the barbecue to 300°F/150°C
To prepare the vegetables, drizzle corn and peppers with 2 tablespoons (30ml) of olive oil.
Place peppers on grill and cook for 7-8 minutes or until peppers are charred and blistered. Do this for each side.
Place corn on grill for 4-5 minutes. Rotate the corn when the colour turns vibrant yellow and slightly charred. Remove and let cool.
Remove the skins and seeds from the peppers and roughly dice them. Place the peppers in a large bowl. Strip the kernels from cobs and add to bowl.
Wash and dry arugula. Place into a bowl. Add the red onion and feta.
Before serving drizzle balsamic vinegar and olive oil over salad and toss.
Yield: 6 servings
3 ears of corn, husks and silks removed
2 red bell peppers
1 yellow bell pepper
6 tablespoons extra-virgin olive oil (90 ml)
4 cups arugula (1000 ml)
½ cup sliced red onion (125 ml)
½ cup feta cheese (125 ml), crumbled
2 tablespoons balsamic vinegar
Salt to season
Pepper to season
Preheat the barbecue to 300°F/150°C
To prepare the vegetables, drizzle corn and peppers with 2 tablespoons (30ml) of olive oil.
Place peppers on grill and cook for 7-8 minutes or until peppers are charred and blistered. Do this for each side.
Place corn on grill for 4-5 minutes. Rotate the corn when the colour turns vibrant yellow and slightly charred. Remove and let cool.
Remove the skins and seeds from the peppers and roughly dice them. Place the peppers in a large bowl. Strip the kernels from cobs and add to bowl.
Wash and dry arugula. Place into a bowl. Add the red onion and feta.
Before serving drizzle balsamic vinegar and olive oil over salad and toss.
Yield: 6 servings
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