Antipasto salad

Ingredients (serves 6)
330g (18 slices) marinated chargrilled eggplant
150g marinated mixed chargrilled capsicum, torn into strips
120g semi-dried tomatoes
180g ctn South Cape Persian Fetta
2 tbs balsamic glaze
70g baby rocket leaves

Method
Arrange the eggplant, capsicum and tomato on a large serving platter.
Carefully drain the feta, reserving the oil. Whisk the reserved oil and balsamic glaze in a bowl until well combined. Drizzle over the vegetables, reserving 1 tablespoon of the dressing. Crumble the feta and sprinkle over the vegetables.
Combine the reserved dressing and rocket in a bowl. Top the vegetables with the rocket mixture.

Summer corn salad

Ingredients
6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large onion, diced
1/4 cup chopped fresh basil
1/4 cup olive oil
2 tablespoons white vinegar
salt and pepper to taste


Directions
Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.