Recipe courtesy of Nikki Martin

Wild Rocket and Grilled Corn Salad

Name: Wild Rocket and Grilled Corn Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Ingredients: 3 tablespoons orange zest; 4 cobs of corn; 1/4 cup orange blossom honey; 1/4 cup white balsamic vinegar; 3 tablespoons orange blossom water; 3 tablespoons orange juice; Handful chopped fresh basil; Handful chopped fresh mint; 1 package rocket (arugula), washed; 1/2 cup extra-virgin olive oil; Fine sea salt and freshly ground black pepper

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Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 6 servings

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Ingredients

3 tablespoons orange zest

4 cobs of corn

1/4 cup orange blossom honey

1/4 cup white balsamic vinegar

3 tablespoons orange blossom water

3 tablespoons orange juice

Handful chopped fresh basil

Handful chopped fresh mint

1 package rocket (arugula), washed

1/2 cup extra-virgin olive oil

Fine sea salt and freshly ground black pepper

Directions

Bring a large pot of water to a boil and par boil the corn. Remove the corn from the water and set aside.
Preheat a grill or grill pan over medium heat.
Grill the corn until lightly charred and the kernels are tender. Let cool slightly, and then slice the kernels off the cobs. In a saucepan, combine the honey, vinegar, orange blossom water, orange zest and orange juice and bring to a simmer over medium-low heat. Simmer until slightly thickened, about 7 minutes.
In a large bowl, toss the corn with the dressing and the fresh herbs.
To serve: On each plate compose a small stack of rocket and drizzle with the extra-virgin olive oil and a pinch of sea salt and pepper. Top with 2 tablespoons of corn mixture.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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Episode: Impossible Beginnings

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