Summer Vegetable Salad with Mint and Lemon Dressing

Ingredients

• 2 cobs of corn
• 16 zucchini flowers, trimmed and halved lengthways
• 3 bunches of asparagus, trimmed sliced diagonally into 4cm pieces
• 200 gm podded peas
• Mint and lemon dressing
• ¼ cup loosely packed coarsely torn mint leaves
• 2 green onions, coarsely chopped
• 2 cloves of garlic, coarsely chopped
• 2 tbsp coarsely grated lemon rind
• 60 ml lemon-infused extra-virgin olive oil, such as Colonna Granverde (¼ cup)
• 60 ml lemon juice (¼ cup)
• 2 tbsp white wine vinegar