Ingredients

• 250 g baby marrow, sliced
• olive oil for frying
• 30 ml (2 Tbsp) freshly squeezed lemon juice
• salt and freshly cracked black pepper
• 1 x 400 g can Rhodes Quality Whole Kernel Corn, drained
• 250 ml (1 cup) Rhodes Quality Grated and Spiced Beetroot in Vinegar, drained
• 125 ml (½ cup) baby tomatoes, halved
• 125 ml (½ cup) feta cheese
• to serve: fresh lettuce leaves and rocket, washed

Method

1. Brush the baby marrow slices with olive oil and season with the lemon juice, salt and pepper.
2. Grill the baby marrow on a hot grill pan for 2 to 3 minutes per side, or until tender and grill marks appear.
3. Set aside to cool.
4. In a large salad bowl, mix together the Rhodes Quality Whole Kernel Corn, the Rhodes Quality Grated and Spiced Beetroot, baby tomatoes and feta.
5. Season to taste.
6. Add the baby marrow and toss lightly.
7. Serve on a bed of fresh lettuce and rocket.