This salad is one of my favorite things to eat. It's got texture, which is what every good salad needs. Smoked yogurt gives a meatiness to this salad and brings it all together. It gives this rich, creamy mouthfeel and at the same time cuts all through it. Add pearled barley to "pork it out."
*Note: Smoked yogurt is available from specialty shops, but if you can't find it, you can easily make it at home. Add a small amount of liquid smoke to regular yogurt or use a handheld smoking gun.
Preheat a grill or cast-iron grill pan on medium heat. When hot, add the corn and grill, turning every couple of minutes to ensure even cooking throughout. Halve 2 of the zucchini, and place them on the grill, making sure to turn after a couple of minutes. (You want the skin charred, but not burnt.) Remove from the heat and set aside.
Slice the remaining zucchini very thinly in different ways. Set aside.
In a bowl, combine the eggs, mustard, and vinegar using an immersion blender. As the machine is running, slowly add the melted butter. Once incorporated, add the herbs and mix well. Season with salt and pepper, to taste.
Remove the outer leaves from the corn cob and slice the kernels off down the length of the cob. Slice the charred zucchini halves into small pieces.
In a large, separate bowl, combine the salad leaves, all of the zucchini, and corn. Toss the vegetables through with some of the herb emulsion, just enough to coat the leaves. On a serving plate, arrange the dressed vegetables and place dots of the smoked yogurt around the plate on top of the vegetables to finish. Sprinkle with the wattleseed.