Pea-and-baby marrow salad

For the dressing, whisk:
• 4 lemons, juiced
• 2 T sugar
• sea salt and freshly ground black pepper, to taste
• 4 T extra virgin olive oil
For the salad
• 180 g baby marrow
• 100 g fresh raw peas
• 100 g mangetout
• 100 g green beans, sliced diagonally
• 100 g feta, broken into chunks
• 1⁄4 cucumber, sliced
• 1 Lemon, peel very thinly sliced
• fresh mint, to garnish
• rocket leaves a handful

Pour the dressing over the salad and toss.

Cook's note: To make a substantial vegetarian supper, toss the salad through some cooked pasta shells.

Find more salad recipes here 

Photography: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Ellah Maepa