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Pea-and-baby marrow salad

By Khanya Mzongwana
4
Easy
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