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  • 3 - 4
  • Easy
  • Dairy free


  • 250 g raw organic beef, tuna or salmon fillet
  • 250g baby marrows
  • Regular or Italian wild rocket
  • Maldon salt
  • Milled black pepper

Cooking Instructions

Slice the beef fairly thinly. Place slices between 2 sheets of non-stick baking paper and pound with a mallet until very thin.

Freeze fish for an hour to firm, then slice fairly thinly and treat in the same way as the beef.
If you're using baby marrows, choose the largest size available and use a vegetable peeler to shave thinly.

To serve: Arrange in a single layer on large plates. Moisten with olive oil. Add a squeeze of lemon juice or a drizzle of balsamic vinegar. Season to taste. Add rocket leaves.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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