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Roasted zucchini, corn and almond salad

Recipe from: 27 October 2014
recipes, roast, vegetarian

Ingredients 9
Servings 2
Time 00:15


  • 350
    zucchini, cut into rounds
  • 2
    corn on the cobs, cooked for 5 min and cut off the stem
  • 15
    olive oil
  • salt and black pepper
  • 1
    blanched almonds
  • 1
    ripe avocado
  • a pinch or two chili flakes
  • a pinch or two smoked paprika
  • lime wedges to serve


Preheat oven to 200 °C.

In a roasting pan, add the zucchini and corn. Drizzle with olive oil, season with salt and black pepper and roast in the oven until soft. Bake the veggies until they are done, checking them often.

Place the almonds in a smaller tray, and roast until brown.

In a mixing bowl, gently smash the avocado, add chili flakes and paprika and a squeeze of lime juice. Season if you wish.

Mix the roasted zucchini, corn and almonds together and serve with smashed avocado and lime wedges.

Recipe reprinted with permission of Anina's Recipes. To see more recipes, please click here.

Read more on: vegetarian  |  roast  |  recipes

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