Zucchini noodles with corn and tomatoes
Ready in 15 mins Serves 4
2 cobs sweetcorn, husks and silks removed, or 2 cups frozen corn kernels
About 20 cherry tomatoes,
halved 2 zucchini, spiralised Flesh of 1 large avocado,
cut into wedges ¼ cup basil leaves or purple
basil leaves 3 Tbsp boutique extra virgin olive oil Salt and ground black pepper, to taste ¼ cup pesto or salsa verde mixed
with ¼ cup olive oil
If using corn on the cob, bring a large pot of salted water to the boil. Drop corn into water and boil until tender (about 3 minutes). Remove from the heat and rinse under cold water. Cut kernels from cob — if they come off in chunks that’s fine. If using frozen corn, place in a bowl and cover with boiling water. Leave to defrost for about 1 minute, then drain. To assemble the salad, combine corn, tomatoes, zucchini, avocado, basil and oil in a large bowl, toss well and season to taste.
Serve at room temperature, drizzled with pesto or salsa verde.
The prepared salad can be kept chilled for up to two hours. For longer storage, don’t add the avocado until you are ready to serve. Return the salad to room temperature before serving.
Match this with ... Church Road Gwen Hawke’s Bay Rosé 2020 ($21)
All that punchy pesto and creamy, avocado indulgence screams out for this crunchy-crisp, deliciously dry, cheek-slappingly sippable wine. Named in homage to the wife of Tom Mcdonald, the founder of Church Road, this rosé rolls across the niceness of these noodles in dangerously drinkable fashion. Mineral-edged, red-fruited and fanging with flavour, the Gwen rosé will give your taste buds a muchneeded giddy-up. church-road.co.nz, wine stores and supermarkets.
— Yvonne Lorkin