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15–20 minutes

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Quick pickled baby marrow-and-cashew salad

Quick pickled baby marrow-and-cashew salad

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 25 minutes

Ingredients

For the dressing:

50 g cashew nuts, roasted
4 T olive oil
2 T Dijon mustard
4 T white wine vinegar
1 lime, zested and juiced
½ clove garlic, crushed
3 ice cubes
salt, to taste
white pepper, to taste
350 g baby marrows, thinly sliced
2 sticks celery, with leaves, roughly chopped
2 bird’s-eye chillies, thinly sliced
4 T rice wine vinegar
1 t salt

Method

1. To make the dressing, blend all the ingredients until thick. If necessary, thin it down with more ice or lime juice. Check the seasoning and chill.

2. Toss the baby marrow, celery and chillies with the rice wine vinegar and salt, then allow to stand for 10 minutes.

3. Drain the baby marrow mixture, dress with the cashew dressing and serve.

For more salad recipes, click here.

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The House of Machines old-fashioned

Green chutney

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Sparkling mocktails

No-churn blueberry ice cream

Quick pickled baby marrow-and-cashew salad

Quick pickled baby marrow-and-cashew salad

Ingredients

Method