Project Description
Tuna, Rocket and Corn Salad with Smooth Fetta
- Serves 4-6
- Preparation time: 15 minutes
A light salad of peppery rocket, tuna and corn, mixed with chunks of smooth fetta is the perfect dinner on a hot summer’s night.
Ingredients:
- 100g rocket leaves, washed
- 200g Lemnos Smooth Fetta, crumbled into large chunks
- 185g can tuna in springwater, drained
- 2 corn cobs, peeled
- ¼ cup fresh dill fronds
- ½ cup flat parsley leaves
- ½ medium red onion, finely diced
- 3 tbsps olive oil
- Juice of one lemon
- Sea salt and freshly ground black pepper
Method:
- Heat a frying pan on high, add 1 tablespoon olive oil and the corn cobs, turning occasionally until they begin to char all over. Once the corn is cooked on all sides, remove from heat and set aside to cool. When they are cooled run a knife down each cob, cutting off the kernels from the cob, then place the kernels in a large mixing bowl.
- Add the rocket, tuna, dill, parsley and onion. Pour over the lemon juice to taste and the remaining olive oil. Season with salt and pepper. Toss gently and transfer into a serving dish.
- Crumble large chunks of the Lemnos Smooth Fetta on top of the salad and serve chilled.
Tip: You can cook the corn for this dish outside on a BBQ hot plate for easy summer entertaining.
