Summer Solstice Salad

Ingredients

1 cup wholewheat pasta
Wilson’s Extra Virgin Olive Oil
1 cup corn kernels
1 head romaine trimmed and thinly sliced
½ bulb of fennel thinly sliced
½ Lts tomatoes halved
¼ cup fresh basil leaves thinly sliced
¼ cup fresh mint leaves thinly sliced
1 avocado (optional)
1/4 cup shelled and chopped pistachios (optional)
3-4 radishes thinly sliced
Goat cheese for sprinkling
Salt & pepper to taste

Chimichurri Dressing Ingredients

1 cup parsley or combo of parsley and cilantro
150 ml Wilson’s Extra Virgin Olive Oil
Juice of 1 small lemon or half a large
1 medium shallot
2 garlic cloves
½ teaspoon salt or more to taste
¼ teaspoon chili flakes

Method:

For the Chimichurri (can be made ahead)

Combine ingredients in a blender or food processor and process until everything is finely chopped and well-combined.

For the salad:

Cook pasta al dente, and allow to cool.

In a medium skillet over a medium high heat, heat enough oil to cover the base of the pan. Add corn kernels along with a generous pinch of salt and cook, without stirring, for 4 minutes, until the kernels are starting to turn golden. Give them a toss and cook for another 2-3 minutes until they have a nice light char on them. Remove from heat and set aside to cool.

In a large salad bowl, combine romaine, fennel, and a spoonful of the chimichurri dressing and toss to combine. Then top the salad with pasta, charred corn, tomatoes, herbs, avocado, pistachios, radish, and goat cheese and drizzle on more dressing. Serve immediately.

Notes: For extra protein add grilled chicken or a soft-boiled egg, chickpeas or even a little bacon.