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30 minutes

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4 minutes

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20 minutes

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Beetroot vindaloo with butternut purée

30 minutes

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Spicy brinjal with lentil pasta

40 minutes

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25 minutes

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30 minutes

Great value

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20 minutes

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20 minutes

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15 minutes

Dinners under

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45 minutes

Avocado recipes

Raw baby marrow salad

Raw baby marrow salad

By Kate Wilson

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

Spinach lasagne

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Every-grain vegetable stew

Biang biang noodles

Grilled paneer korma

Beetroot vindaloo with butternut purée

Spicy brinjal with lentil pasta

Shredded tofu-and-crispy kale salad

Pea-and-basil risotto

Creamed spinach pasta

Beyond burgers

Soft mushroom tacos with mango salsa

Romesco-style stuffed peppers

Raw baby marrow salad

Raw baby marrow salad

Ingredients

Method