Home
Recipes
mint

Breakfast smoothies

Breakfast recipes

Breakfast smoothies

Steamed Zulu bread with chicken dumplings in harissa broth

Chicken recipes

Steamed Zulu bread with chicken dumplings in harissa broth

1 1⁄2 hours

Easy noodle salad with coconut dressing

Asian recipes

Easy noodle salad with coconut dressing

10 minutes

Aromatic chicken larb with crispy basil

Chicken recipes

Aromatic chicken larb with crispy basil

20 minutes

Sunshine-yellow piña coladas

Cocktail recipes

Sunshine-yellow piña coladas

Fragrant coconut-poached fish

Coconut recipes

Fragrant coconut-poached fish

15 minutes

Honey-and-coconut roast peaches

Braai recipes

Honey-and-coconut roast peaches

20 minutes

Rose-poached salmon on tabouleh salad

Quinoa recipes

Rose-poached salmon on tabouleh salad

10 minutes

Summer tomato, beetroot and lemony ricotta quinoa salad

Beetroot recipes

Summer tomato, beetroot and lemony ricotta quinoa salad

20 minutes

Noodle salad with Asian-style peanut butter sauce

Asian recipes

Noodle salad with Asian-style peanut butter sauce

15 minutes

Trout gravlax with minted cucumber-and-yoghurt sauce

Seafood recipes

Trout gravlax with minted cucumber-and-yoghurt sauce

Baby marrow and feta salad

Salad recipes

Baby marrow and feta salad

10 minutes

Load more

Baby marrow and feta salad

By Mariana Esterhuizen

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

½ cup lemon-infused olive oil
2 T variegated apple mint chopped
2 T parsley chopped
350 g baby marrows
sea salt and freshly ground white pepper, to taste
120 g freshly shelled young peas or frozen petit pois
80 g shelled broad beans
140 g goat’s feta, cubed
1 red onion, sliced

Method

Pour the olive oil into a blender, add the mint and parsley and blend at high speed. Set aside.

Rinse and trim the baby marrows. Bring a medium-sized saucepan of water to the boil, add salt and gently boil the baby marrows until they are just tender, but still bright green. Drain in a colander.

Just before you are ready to serve, blanch the peas and broad beans in boiling water until they are bright green, then drain.

Slice the drained baby marrows diagonally and place on a serving platter. Add the peas, broad beans and onion and scatter over the feta.

Drizzle over the dressing, adjust the seasoning and serve at room temperature.

Discover more baby marrow recipes here.