Corn salad with paprika and zucchini

Cut the chorizo ​​sausage into small cubes. Fry the pieces of chorizo ​​in a small frying pan until they are crispy. Spoon the cubes on a thick layer of kitchen paper and let them drain. Cut the pepper and zucchini into small cubes of about 0.5 cm.

Finely chop the oregano. Let the can of corn kernels drain. Cut the spring onions into thin rings. Stir in a salad bowl of lemon juice, yogurt, olive oil, oregano, some salt and pepper to make a dressing. Stir in the corn grits, spring onions, peppers and zucchini. Let the salad stand for at least fifteen minutes, so that the taste can develop. Put the rocket through it just before serving.