Grilled summer salad with pesto dressing

 

It is summer and many of us are enjoying weekly barbecues with family and friends. The perfect opportunity to try a new recipe – especially while the squash and corn are in season and the greenhouse is full of tomatoes. Try this wonderful salad with grilled squash and corn, fresh rocket salad and tomatoes served with a simple but delicious pesto dressing.

 

Side dish for 4

 

Ingredients:

• 1 corn on the cob
• 1-2 squash
• 250 g tomatoes of your choice
• 50 g of rocket salad
• 50 g of feta cheese
• 3 tbsp of pesto (optional)
• 50 ml of water

 

Method:

Remove the husk and hair from the corn and cut it in half with a sharp knife. You can pre-boil the corn for approx. 10 minutes to reduce the time on the grill if you have less time for cooking one day. Cut squash into approx. 0.5-1 cm thick slices. Grill the squash slices until they get nice grill stripes and the corn until they are dark yellow.

Cut the tomatoes into thin slices. Cut the corn off the cob with a sharp knife. Combine the fresh rocket salad, grilled squash slices, corn and tomato slices in a bowl.

Mix the pesto with a little water so that it gets the thinner consistency of a dressing and pour it over the salad. Crumble the feta cheese over the salad as well.

The salad is now ready and fits perfectly to various summer dishes.