2 Corn on the cobs
1 packet of Rocket leaves
1 block of fetta cheese
175ml garden Newgrange Gold Garden Herb & lemon oil Rapeseed oil
2tbsp apple cider vinegar,
2tsp Dijon mustard,
1 tsp sugar
1 clove garlic, crushed
salt and pepper to taste
Boil some water for the corn, place the corn in the boiling water and cook for 5min. (You will finish cooking them on the griddle pan) drain with and put them to the side. Heath a griddle pan on medium heat (can also be done on a barbeque) Slice the courgette, drizzle with Newgrange Gold Herb & lemon oil Rapeseed oil. grill pan until golden brown and charred on both sides. Do the same with the corn, tuning it once it get charred.
To make your salad dressing combine all the ingredients together in to a small jar with a lid, place the lid on and shake to combine.
Once the corn is ready put on a chopping board and allow cool for a few minutes until its not too hot to touch. Stand them up lengthways and one hand to secure them in place cut down using a knife with the other hand to remove the corn.
Place the corn in a large bowl along with the courgettes, rocket sprinkle with basil and drizzle with 1 – 2 tbsp of the dressing, mix everything together gently to combine. Crumble the fetta on top and serve.