Arugula Salad with Zucchini and Corn

Ingredients

• A small bunch of arugula (rocket)
• 1 long zucchini (courgette)
• 1 cup frozen corn
• Feta cheese or any suitable cheese as desired
• Salt and black pepper
• Juice of 1 lemon
• 1 tablespoon olive oil

Method

1. Wash the arugula or baby rocket leaves, pat them dry, and place them on a kitchen towel until completely dry.
2. Meanwhile, slice the zucchini into medium-thick rounds and sauté them in a wide pan with a drizzle of olive oil and a little salt and pepper. Cook for 10 minutes, then set the zucchini aside.
   Timers: 10 min
3. In the same pan, sauté the frozen corn with a little salt and pepper for 10 minutes, then set aside.
   Timers: 10 min
4. Prepare the dressing for the arugula salad by mixing the lemon juice with the olive oil, salt, and pepper.
5. Arrange the ingredients in a wide serving dish: arugula leaves, then the sautéed zucchini, then the cooked corn.
6. Add the feta cheese cut into cubes, or as desired.
7. Pour the dressing over the ingredients and toss the salad gently, being careful not to bruise it.
8. Serve the arugula salad with zucchini and corn alongside other dishes or on its own as a healthy, light meal.