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Home / Recipes / Tuna, rocket & corn salad with Lemnos smooth fetta
The versatility of this refreshing salad is perfect for tasty appetiser or side dish, a light main, or even in wraps and tacos.
Time 15 minutes
Servings 12
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200g rocket leaves, washed 400g Lemnos Smooth Danish Fetta, crumbled into large chunks 370g can tuna in springwater, drained 4 corn cobs, peeled ½ cup fresh dill fronds 1 cup flat parsley leaves 1 medium red onion, finely diced 6 tbsps olive oil Juice of two lemons Sea salt and freshly ground black pepper
Heat a frying pan on high, add 2 tablespoon olive oil and the corn cobs, turning occasionally until they begin to char all over. Once the corn is cooked on all sides, remove from heat and set aside to cool. When they are cooled run a knife down each cob, cutting off the kernels from the cob, then place the kernels in a large mixing bowl.
Add the rocket, tuna, dill, parsley and onion. Pour over the lemon juice to taste and the remaining olive oil. Season with salt and pepper. Toss gently and transfer into a serving dish.
Presentation: Crumble large chunks of Lemnos Smooth Danish Fetta over the salad and serve chilled.