Risoni salad with courgette and sweetcorn

Vegetarian summer grill
Total: 1 hr 10 min. | Active: 30 min.
vegetarian

This salad is bursting with summer flavours and will add freshness and colour to your plate. It makes a great accompaniment to barbecued food and can also be enjoyed as a meal in its own right on warm days. The vegetables are cooked directly on the grill, which gives them a delicate smoky flavour.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 4 person

Courgettes
600 g courgettes, halved lengthwise
½ tsp salt
Charcoal/gas/electric grill
2  corn cobs
2 tbsp olive oil
Dressing
3 tbsp olive oil
4  pimientos de Padrón, deseeded, finely chopped
1  spring onion, finely chopped
1  garlic clove, finely chopped
1  organic lemon, use a little grated zest and 2 tbsp of juice
½ bunch basil, finely chopped
½ bunch flat-leaf parsley, finely chopped
¼ tsp salt
Pasta
300 g pasta (e.g. risoni)
  salted water, boiling
To serve
150 g ricotta

How it's done

Courgettes

Salt the courgettes, leave to absorb for approx. 30 mins., then pat away the excess.

Charcoal/gas/electric grill

Brush the courgettes and corn cobs with oil. With the lid down, grill over/on a medium heat (approx. 200 °C) for approx. 10 mins., turning occasionally. Remove the vegetables from the grill, allow to cool slightly. Remove the corn kernels from the cobs. Cut the courgettes diagonally into pieces approx. 3 cm wide, set aside.

Dressing

In a bowl, mix the oil with all the other ingredients up to and including the parsley, season with salt.

Pasta

Cook the pasta in boiling salted water until just al dente, drain.

To serve

Add the pasta and vegetables to the dressing, mix, serve on a platter. Top with the ricotta.

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