Grilled Romaine Salad with Corn, Chickpeas and Feta
A crisp romaine salad with lightly grilled corn cobs, chickpeas and cherry tomatoes, topped with feta and olives. The dressing of lemon, honey and oregano brings out the smoky grill flavours beautifully.
By yumbelo · 4 servings · 35 minutes
Ingredients
- 2 pc Romaine lettuce
- 3 pc Corn on the cob
- 250 g Cherry tomatoes
- 200 g Feta
- 1 pc red onion
- 1 can Chickpeas, drained
- 50 g black olives, pitted
- 5 tbsp Olive oil
- 2 tbsp Lemon juice
- 1 tsp Honey
- 1 tsp Oregano, dried
- 1 bunch Parsley
- Salt and pepper, to taste
Method
- Preheat the grill to medium-high heat.
- Remove the husks and silk from the corn cobs, brush with 1 tbsp olive oil and grill all around for about 10 to 12 minutes, until they have grill marks. Then let them cool slightly and cut the kernels off the cob with a sharp knife.
- Halve the romaine heads lengthways, brush the cut sides with 1 tbsp olive oil and grill cut-side down for 1 to 2 minutes, until they show light grill marks. Then remove and cut into rough pieces.
- Slice the red onion into thin rings and cook briefly at the edge of the grill until soft.
- For the dressing, whisk 3 tbsp olive oil with lemon juice, honey, oregano, salt and pepper.
- Rinse and drain the chickpeas. Halve the cherry tomatoes and roughly chop the olives.
- Finely chop the parsley. Toss the romaine, corn kernels, chickpeas, tomatoes, onions and olives in a large bowl with the dressing.
- Crumble the feta roughly and scatter it over the salad. Sprinkle with the parsley and serve immediately.