Grilled Veggie Salad with Chermoula
Serves: 4 servings
  • for the chermoula:
  • ½ cup cilantro
  • ½ cup parsley
  • 2 cloves garlic
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • zest and juice of ½ lemon
  • pinch of chile flakes
  • ⅓ cup olive oil
  • for the salad:
  • 3 cups packed baby kale
  • 3 small zucchini, sliced in half lengthwise
  • 1 red bell pepper, cored and cut in half
  • 2 ears of corn
  • olive oil
  • salt
  1. To make the chermoula, place all the ingredients in a powerful blender and pulse until smooth (you might need to stir it in between pulse or add an extra glug of olive oil). Then set aside.
  2. Heat a grill pan over medium high heat. While it’s heating up, drizzle the zucchini, peppers, and corn with olive oil and a sprinkle of salt. Grill them for about 2-3 minutes each side. Just to get some char on them, but they should remain a little al dente and not be super cooked all the way through.
  3. When they’re cool enough to handle, roughly chop the grilled veggies and remove the corn from the cob. Toss the veggies with a few spoonfuls of chermoula and then toss in the baby kale.
  4. Originally featured in Refreshingly Simple Salad Ideas for When It's Hot Out
Recipe by Three Hungry Boys at