This grilled salad is addicting!

By The Mediterranean Dish · 25 min

Ingredients

Instructions

1. Lightly oil the grill grates and heat the grill, or a large grill pan, to high.
2. Make the tahini sauce first so its flavours can blend while you prepare the rest. If you want a looser, dressing-like consistency, add a splash of water and stir until you get the texture you like.
3. When the grill is hot, place the corn on the grill and turn until nicely charred, about 10 minutes in total. Remove and set aside.
4. Brush both sides of the romaine hearts with extra virgin olive oil. Grill them cut side down for 3 minutes, flip with tongs and grill for about 3 minutes more, until softened but still crisp at the core and charred on both sides. Arrange on a large serving platter and turn off the grill.
5. Stand one ear of corn upright in a large bowl and slice down the cob to release the kernels into the bowl. Repeat with the remaining corn.
6. Add the halved grape tomatoes, chopped green onions, chopped parsley, sumac and Aleppo pepper (if using), the lemon juice and a drizzle of extra virgin olive oil to the corn. Season with kosher salt and toss to combine.
7. Spoon the corn and tomato salad over the grilled romaine, drizzle with a little tahini sauce, and serve straight away with the rest of the tahini sauce on the side.

Summarized from The Mediterranean Dish's video. Watch it for the details.