Your go-to vegetarian recipe collection

Butternut recipes

Butternut-and-quinoa bobotie

30 minutes

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Rustic leek-and-potato soup

30 minutes

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Basil pesto pasta with mozzarella

5 minutes

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Exotic tomato salad

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Humble bread

1 hour

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Cauliflower-and-chilli pickle

10 minutes

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Cucumber-and-celery pickle

5 minutes

Stone fruit

Peach-and-coriander pickle

5 minutes

Easter recipes

Hot cross buns with cheese and preserves

10 minutes

Salad recipes

Baby marrow and feta salad

10 minutes

Baby marrow and feta salad

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.

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Roast tomato soup with cheesy phyllo sandwiches

Italian open sandwich with Grana Padano

Butternut-and-quinoa bobotie

Rustic leek-and-potato soup

Basil pesto pasta with mozzarella

Exotic tomato salad

Humble bread

Cauliflower-and-chilli pickle

Cucumber-and-celery pickle

Peach-and-coriander pickle

Hot cross buns with cheese and preserves

Baby marrow and feta salad

Baby marrow and feta salad

Ingredients

Method