Ingredients for 1 portion:
1 medium courgette
green salad to taste
arugola to taste
50 gr boiled corn
1/4 Tropea red onion
"Terre antiche" extra virgin olive oil by Dante
Cut into rounds the courgette and roast it lightly with few oil for 10 minutes.
Let it cool.
In the meantime wash and rinse the other vegetables.
Cut into small pieces the salad and arugola and place all in the salad bowl.
Season with olive oil and lemon juice and gently stir to combine.