Baby marrow and fennel salad

Baby marrow and fennel salad

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  • 4
  • Easy
  • 15 minutes
  • 35 minutes
  • Paul Cluver Chardonnay 2018


  • 2 butternuts, sliced into rings
  • 3 T olive oil
  • 2–3 t smoked paprika
  • 2 t dried chilli
  • 1 t ground cumin
  • 1 t ground coriander
  • 2 bulbs fennel
  • ½ tub crème fraîche
  • 2 T olive oil
  • ½ lemon
  • green olives, chopped, for serving
  • 350 g Woolworths baby marrow spaghetti
  • Ingredients aren't specified.
  • Ingredients aren't specified.

Cooking Instructions

Preheat the oven to 200°C.

Slice 2 butternuts into rings. Toss with and season, olive oil then roast for 30 minutes. Remove from the oven and toss with 2–3 t smoked paprika, 2 t dried chilli, 1 t ground cumin and 1 t ground coriander, then roast for a further 10–15 minutes.

Thinly slice 2 bulbs fennel and chop the tops. Combine ½ tub crème fraîche with 2 T olive oil, the juice of ½ lemon and season to taste. Toss with the fennel and baby spinach.

Serve with the butternut, chopped green olives, 350 g Woolworths baby marrow spaghetti and remaining crème fraîche.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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