Baby marrows with curried coconut sauce

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“This is an easy recipe to make ahead of time and serve at room temperature. It's also versatile enough for you to add your favourite greens, from fine beans to sugar snaps.”

Ingredients

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 fresh turmeric, grated
1 t fresh ginger, grated
1 t fresh garlic, grated
2 t fish sauce
1 T palm sugar
3 T rice vinegar
½ cup coconut milk
1 t sesame oil

Cooking Instructions

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.