Ingredients

Method

• 12 large baby marrows, thinly sliced
• 12 mint leaves, sliced chiffonade
• pineapple, thinly sliced, for serving (optional)
• red chilli, chopped, for serving (optional)
• lime juice, for serving (optional)
For the curried coconut dressing, whisk:
• 1 t each Woolworths fresh crushed garlic, ginger, and turmeric
• 2 t fish sauce
• 1 T palm sugar
• 3 T rice vinegar
• ½ cup coconut milk
• 1 t sesame oil

Method

Ingredients

1. Chargrill the baby marrow on both sides on a hot griddle pan – you might need a bit of oil if it sticks.

2. Place on a platter, drizzle over the dressing and scatter over the mint.

3. Toss the pineapple with the chilli and lime juice, and serve with the baby marrow.

Cook's note: Serve with grilled fish or seared, peeled prawns tossed in curry paste. You could swap the baby marrow for chargrilled purple sprouting Tenderstem broccoli.

Photographs: Jan Ras
Food assistants: Nicola Naude and Marizen Smit

Find more salad recipes here.