This recipe was happily found on the Organic Edible Garden website- and can made from veges at the market that can travel outside of the B zone!
1 tablespoon of coconut oil
1 tablespoon of olive oil
1 red onion diced
chilli flakes- 1 or 2 shakes
2 spring onions,sliced
4 fresh corn cobs- kernels removed
a handful each of finely chopped coriander, basil and chives
salt and pepper
rocket to serve
Heat coconut oil in a saute pan. When hot add red onion and chilli flakes. When onion is soft, add the corn and cook for 5 minutes. Then add spring onion for another 2-3 minutes. Sprinkle salt and pepper over.
Turn heat off and allow vegetables to cool slightly. Add the olive oil and herbs, stir through.
To serve, spread a layer of rocket on the serving dish, and pile of the corn and herb mixture. Crumble feta cheese over the top. Serve immediately!