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A fab weeknight salad option for #MeatFreeMonday. Such an easy one to prepare especially if you use the air fryer to cook the courgettes and make the crispy corn! My chipotle tahini dressing is what brings this salad together though… try it and you’ll be hooked!!
Ingredients
- 2 Courgettes, halved then cut into 1.5cm thick batons
- 2 Roasted red peppers from a jar, large, sliced
- 200g tin Sweetcorn
- 4 tbsp Olive oil
- 50g Israeli cous cous, cooked
- A few stems of fresh Coriander, leaves only
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- CHIPOTLE TAHINI SAUCE
- 120ml Olive oil
- 60ml Water
- 60g Tahini
- 2 Chipotle chillis in adobo sauce (from a tin)
- 2 Garlic clove crushed
- 1 Lime, juiced
- 1 tsp Smoked paprika
- 1 tsp Cumin
- 1 tsp Honey or Agave
- 0.5 tsp Sea salt flakes
Instructions
- Air-fry the courgette in the air fryer for 8 minutes at 200C with a little spray of olive oil until charred, alternatively grill in the oven with a little olive oil until charred
- Drain and dry the sweetcorn on paper towels, add the corn to your pre-heated air-fryer basket, spray with olive oil and air fry at 200C for 6-8 minutes, stirring halfway through. Remove once the corn has started to crisp slightly, set aside. Alternatively place the sweetcorn u Dee the grill in the oven with a little olive oil until charred and crispy
- Meanwhile, make the dressing by blending all the ingredients together in a food processor until smooth and creamy
- Mix a few large spoonfuls of dressing with the cooked giant couscous
- Assemble the salad by layering the ingredients on your serving plate, the dressed cous cous, grilled courgette, roasted red pepper, crispy corn and a scatter of coriander leaves
- Serve at room temperature with more dressing on the side and enjoy!
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.