Sunflower with Grilled Squash, Corn, Chickpeas with Sunflower Dressing

INGREDIENTS

• GRILLED ZUCCHINI SALAD:

• 4 medium Squash, 2 sliced into 1/2 inch rounds, 2 sliced lengthwise into 1/4 inch strips

• 2 ears of corn, shucked

• 1 teaspoon of oil

• 1/2 teaspoon sea salt

• 4 cups salad greens – arugula and spinach both work well.

• A few handfuls of sunflower shoots

• 1/2 can of chickpeas, drained and rinsed

• 2 cups shredded purple cabbage

• A handful of sunflower seeds

• 1 tablespoon dill fronds

  
  

INGREDIENTS

• SUNFLOWER SEED DRESSING:

• 1/2 cup toasted sunflower seeds (see notes)

• 3/4 cup water

• Juice from 1 lemon

• 1 tablespoon miso

• 1 garlic clove

• Optional: a pinch of cayenne

• Sea salt, to taste

Place all the sunflower seed dressing ingredients into your high-powered blender and blend on high until smooth.

Oil and preheat your grill to high. Toss the Squash and corn with the oil and sea salt. Grill on high, turning the Squash once and the corn a few times. Cook the Squash for 3-4 minutes per side and the corn for 10 minutes. When the corn is cool enough to touch, cut off the kernels.

Layer the salad greens, sunflower shoots, chickpeas, cabbage, sunflower seeds, dill, and the grilled Squash and corn in a large salad bowl. Pour the dressing over the top and toss to coat.

recipe and photo: courtesy martinsgardenacf.com