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25–30 minutes

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10 minutes

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25 minutes

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10 minutes

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35 minutes

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10 minutes

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20 minutes

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Salad recipes

Pea-and-baby marrow salad

Pea-and-baby marrow salad

By Khanya Mzongwana

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

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

Method

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

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Khuri Kitchri with masala fish

Tuna aioli salad

Grilled squid with crispy onions

Stuffed roast tomatoes

Poached leeks with creamy asparagus sauce

Mushroom-and-sweet-potato patties

Watermelon, cucumber and grape salad

Raspberry peach melba sundae

Chicken-and-nectarine bowls

Rainbow kachumbari

Herby trout ceviche

Pea-and-baby marrow salad

Pea-and-baby marrow salad

Ingredients

Method