Grilled Zucchini Ribbon Salad with Sweet Corn & Feta

• 4 cup Zucchini
• 1.3 cup Canned Sweet Corn, drained
• 112 g Feta Cheese, crumbled
• 0.4 cup Red Onions, thinly sliced
• 2 tbsp Olive Oil
• 1 Lemon
• 5 tbsp Mint, leaves torn
• 28 g Pine Nuts, toasted

Steps

1. Prep first: slice the zucchini lengthways into long thin ribbons with a peeler, slice the red onion paper-thin, and crumble the feta so everything is ready before the pan gets hot.
2. Toast the pine nuts in a dry pan over medium heat for 2–3 minutes until golden and fragrant, tossing often so they don't catch. Tip onto a plate.
3. Char the corn in the same hot pan for 4–5 minutes without stirring much, until you see dark blistered spots — that smoky edge is what makes the salad.
4. Brush the zucchini ribbons lightly with oil and grill on a hot griddle or pan for about 1 minute per side, until striped with grill marks but still flexible.
5. Whisk the lemon juice with the olive oil and a pinch of salt to make a quick dressing.
6. Pile the zucchini, corn and onion on a platter, spoon over the dressing, then scatter with feta, mint and toasted pine nuts. Serve while still slightly warm.