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Marinated raw baby marrow, ricotta and olive salad

By Hannah Lewry
4
Easy
20 minutes

Ingredients

  • 150 g baby marrows
  • 1 T fresh lemon juice
  • 1 t Dijon mustard
  • 3 T olive oil
  • 1 garlic clove, sliced
  • 50 g olives, pitted
  • Fresh ricotta, to serve
  • Mint leaves, to serve

Method

Run a vegetable peeler down 150 g baby marrows to make ribbons.

Toss with 1 T fresh lemon juice, 1 t Dijon mustard, 3 T olive oil, 1 clove sliced garlic, 50 g pitted olives and season to taste.

Serve with fresh ricotta and mint leaves.

Discover more salad recipes here