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Stewed baby marrow

By Abigail Donnelly
4
Easy
10 minutes
15 minutes

Ingredients

    For the za’atar:

  • 30 g fresh thyme
  • 120 g sesame seeds
  • 1 cup extra virgin olive oil
  • 10 baby marrows, quartered
  • 1 bunch celery, each stick cut into 6, leaves reserved
  • 4 cloves garlic
  • salt, to taste

Method

1. Preheat the oven to 180°C.

2. To make the za’atar, place the thyme and sesame seeds on a baking tray and bake for 15 minutes.

3. Place into a mortar and pestle and grind until fine, then add the sumac and grind again until fine.

4. Heat the oil in a saucepan, add the baby marrow and celery stalks and simmer for 30 minutes.

5. Bash the celery leaves and garlic and add to the baby marrow. Season to taste. Serve as a side with roasts, grilled sausages or as a salad.

Cook's note: Serve the baby marrows as a starter or tossed with some giant pearl couscous as a main.

Find more vegetarian recipes here.

Photographs: Jan Ras
Food assistant: Bianca Strydom