- 350 g baby marrows, washed
- 70 g Woolworths zhoug paste
- ¼ cup extra virgin olive oil
- sea salt and freshly ground black pepper, to taste
- 3 thick slices ciabatta
- 30 g sesame seeds
1. Preheat the oven to 200°C. Rub the baby marrows with the zhoug, half the olive oil and season. Place on a baking tray.
2. Place the ciabatta on a separate baking sheet, scatter with the sesame seeds and drizzle with the remaining olive oil.
3. Place both trays in the oven at the same time and bake the baby marrows until tender and fragrant; about 25 minutes. Roast the ciabatta until golden brown and crispy; about 12–15 minutes.
4. Remove the baby marrows from the oven and arrange on a serving platter. Crumble the ciabatta slices roughly and sprinkle over the baby marrows. Serve warm.
Cook's note: I’ve been experimenting with new Woolies products and the zhoug paste is in my top five.
Photographs: Jan Ras
Food assistant: Emma Nkunzana