- ½ cup lemon-infused olive oil
- 2 T variegated apple mint chopped
- 2 T parsley chopped
- 350 g baby marrows
- sea salt and freshly ground white pepper, to taste
- 120 g freshly shelled young peas or frozen petit pois
- 80 g shelled broad beans
- 140 g goat’s feta, cubed
- 1 red onion, sliced
Pour the olive oil into a blender, add the mint and parsley and blend at high speed. Set aside.
Rinse and trim the baby marrows. Bring a medium-sized saucepan of water to the boil, add salt and gently boil the baby marrows until they are just tender, but still bright green. Drain in a colander.
Just before you are ready to serve, blanch the peas and broad beans in boiling water until they are bright green, then drain.
Slice the drained baby marrows diagonally and place on a serving platter. Add the peas, broad beans and onion and scatter over the feta.
Drizzle over the dressing, adjust the seasoning and serve at room temperature.