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Baby marrows with curried coconut sauce

By Abigail Donnelly
4
Easy
20 minutes
20 minutes

Ingredients

  • 12 large baby marrows, thinly sliced
  • 12 mint leaves, sliced chiffonade
  • pineapple, thinly sliced, for serving (optional)
  • red chilli, chopped, for serving (optional)
  • lime juice, for serving (optional)
    • For the curried coconut dressing, whisk:

  • 1 t each Woolworths fresh crushed garlic, ginger, and turmeric
  • 2 t fish sauce
  • 1 T palm sugar
  • 3 T rice vinegar
  • ½ cup coconut milk
  • 1 t sesame oil

Method

1. Chargrill the baby marrow on both sides on a hot griddle pan – you might need a bit of oil if it sticks.

2. Place on a platter, drizzle over the dressing and scatter over the mint.

3. Toss the pineapple with the chilli and lime juice, and serve with the baby marrow.

Cook's note: Serve with grilled fish or seared, peeled prawns tossed in curry paste. You could swap the baby marrow for chargrilled purple sprouting Tenderstem broccoli.

Photographs: Jan Ras
Food assistants: Nicola Naude and Marizen Smit

Find more salad recipes here.