Courgetti with Piccolo tomatoes, grilled corn and herb dressing

30 minutes


Courgetti salad

  • 150g of Piccolo tomatoes, halved
  • 3 courgettes, medium
  • 1 ear of corn, husks and fibres removed
  • 1/2 tsp coconut oil, or grapeseed oil


  • parsley, 1 small handful
  • chopped chives, 1 small handful plus extra to garnish
  • 3 tbsp of olive oil
  • 2 tbsp of lemon juice
  • water, 1-2 tbsp
  • 1/4 tsp salt
  • 1 tsp maple syrup, or honey
  • black pepper, to taste


Preheat a griddle pan until hot (or alternatively, use a barbecue) and brush the corn with the oil. Place onto the hot grill and rotate every couple of minutes until cooked through with a few charred bits. Leave to cool slightly before cutting the kernels from the cob
Meanwhile, turn your courgettes into ‘courgetti’ using a spiralizer or julienne peeler. Discard the seedy middle
Blend all of the dressing ingredients in a small blender or food processor until smooth. Taste and adjust if necessary
In a large bowl, dress the courgetti with as much of the dressing as desired (you might not need all of it). Add the halved tomatoes and corn then toss to combine