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Baby marrow ribbon salad

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Baby marrow ribbon salad

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Baby marrow ribbon salad

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 minutes

Ingredients

250 g baby marrows
1 T olive oil
1 garlic clove, minced
spinach, for serving
100 g hazelnuts, roasted and chopped
Lemon juice
Olive oil
Fresh mint
Parmesan shavings

Method

Shave 250 g baby marrows into ribbons using a vegetable peeler.

Pan-fry over a high heat in 1 T olive oil and 1 clove minced garlic until charred.

Toss with roughly chopped Bright Lights spinach, 100 g roasted and chopped hazelnuts, lemon juice, olive oil and fresh mint, and season.

Top with Parmesan shavings.

Discover more gourmet salad recipes here