- 250 g baby marrows
- 1 T olive oil
- 1 garlic clove, minced
- 100 g hazelnuts, roasted and chopped
- Lemon juice
- Olive oil
- Fresh mint
- Parmesan shavings
Shave 250 g baby marrows into ribbons using a vegetable peeler.
Pan-fry over a high heat in 1 T olive oil and 1 clove minced garlic until charred.
Toss with roughly chopped Bright Lights spinach, 100 g roasted and chopped hazelnuts, lemon juice, olive oil and fresh mint, and season.
Top with Parmesan shavings.