Inspired by the fresh flavours of summer, this salad is simple and flavourful with crunchy zucchini, savoury feta, sweet corn kernels and zesty lemon.
Vegetarian. 35 Minutes. Sugar Free. Only 460 Calories Per Serve.
3 corn cobs
2 zucchini (129g each)
1/2 cup pearl barley
3 sprigs basil
3 sprigs parsley
1/4 tsp chilli flakes
120g Australian feta
Cook pearl barley
Rinse barley thoroughly and place it in a saucepan. Cover barley with 1.5 cups of water and bring to the boil, simmer covered for 35 minutes or until tender.
Remove the husks from the corn and bring a large pot of salted water to the boil. Cook until bright yellow and tender (about 3 minutes). Remove and set aside to cool. Remove ends of the zucchini’s and using a vegetable peeler or mandolin, carefully slice into long, thin ribbons. When you reach the seeds, turn and peel from the next side. Roughly chop parsley and basil leaves (stem removed).
Cut kernels from cobs and place in a large bowl. Add zucchini, basil, parsley, chilli flakes (optional), 2 tablespoons of olive oil, juice of the lemon and toss to combine; season with salt and pepper.
Place salad in bowls and sprinkle with crumbled feta.
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