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Prep Time: 00:10
Servings: 8
Cooking Time: 00:20
Ingredients
- 8 - large baby marrows, cut lengthwise into thin strips
- - olive oil
- - salt and freshly ground black pepper, to taste
- 1 - garlic clove, crushed
- - juice of 1 lemon
- 80ml - plain yoghurt
- 5ml - Dijon mustard
- handful - of fresh mint
- 1 - red chilli, seeded and finely chopped
- 1/2 - red sweet pepper, seeded and chopped
- 50ml - olive oil
Method
A refreshing salad that can be served as a starter or vegetarian side dish.
Brush the baby marrow strips with olive oil on both sides to prevent them from sticking. Place the strips on a heated griddle pan until they turn golden brown. If you do not have a griddle pan, place the marrow strips on a baking sheet under a preheated grill until golden brown. Turn the strips and grill the other side.
Season with salt and freshly ground black pepper while still warm.
Mix the garlic, lemon juice, yoghurt and mustard. Place the marrow strips on a serving platter, drizzle the dressing over them and then sprinkle the chopped mint, chilli and red pepper on top. Drizzle olive oil all over and serve.
Words and image:Home magazine
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Season with salt and freshly ground black pepper while still warm.
Mix the garlic, lemon juice, yoghurt and mustard. Place the marrow strips on a serving platter, drizzle the dressing over them and then sprinkle the chopped mint, chilli and red pepper on top. Drizzle olive oil all over and serve.
Words and image:Home magazine
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
