Carb Conscious Archives

Seafood recipes

Cajun prawns

10 minutes

Beef recipes

Braaied beef fillet

25–30 minutes

Chicken recipes

Roast chicken salad

45 minutes

Sauce recipes

Morogo chimichurri

Chicken recipes

Citrus chicken with chimichurri

30 minutes

Brinjal recipes

Lentil, grilled brinjal and butternut salad with tahini dressing

40 minutes

Asian recipes

Sticky coconut chicken stir-fry with basil-miso vegetable noodles

20 minutes

Beetroot recipes

Quinoa beetroot bowl

20 minutes

Christmas recipes

Porchetta with pecorino cream sauce

1 hour 20 minutes

Raw baby marrow salad

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

2 lemons, juiced
1⁄2 cup extra virgin olive oil
6 T hard cheese or Parmesan, finely grated
sea salt and freshly ground black pepper, to taste
1 x 350 g punnet baby marrows
2 x 80 g bags wild rocket
a large handful basil
1 gem avocado, sliced

Method

1. Whisk the lemon juice, olive oil and cheese until emulsified and creamy. Season to taste.

2. Slice the marrows as thinly as possible using a vegetable peeler or a mandolin (you can’t do this with a knife, they have to be paper thin.)

3. Place the marrows in a large bowl with the rocket and basil and toss. Add the dressing and toss well again.

4. Lay the tossed salad onto a platter, or pile onto small plates and top with the avocado. Season and serve.

Find more salad recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Mussels in fennel-and-coconut broth

Cajun prawns

Braaied beef fillet

Roast chicken salad

Morogo chimichurri

Citrus chicken with chimichurri

Lentil, grilled brinjal and butternut salad with tahini dressing

Sticky coconut chicken stir-fry with basil-miso vegetable noodles

Quinoa beetroot bowl

Porchetta with pecorino cream sauce

Tuna-and-melon crudo

Raw baby marrow salad

Raw baby marrow salad

Ingredients

Method