Ingredients

Method

• 4 baby marrows
• 4 patty pans
• 3 medium shallots
• 1 x 450 g yellowtail fillet
• Mint leaves a handful
• 1 red chilli, finely sliced
• 1 lemon
• Olive oil, for drizzling
• Freshly ground black pepper, to taste

Method

Ingredients

Using a mandolin, thinly slice the baby marrow, patty pans and shallots. Thinly slice the yellowtail and place on a serving plate.

Scatter over the baby marrow, patty pans, shallots, mint leaves and chilli.

Squeeze over the lemon juice, drizzle with olive oil and season to taste.