Charred baby marrow and chilli salad

Charred baby marrow and chilli salad

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  • 4
  • Fat conscious Health conscious
  • 15 minutes
  • 20 minutes
  • Fairview Goats Do Roam White 2011


  • 16 baby marrows, thinly sliced
  • 3 T olive oil
  • Sea salt and freshly ground black pepper
  • 1/4 cup fresh mint
  • 2 fresh chilli, chopped
  • 250 g ricotta
  • For the dressing, mix:
  • 1 vanilla pod, split
  • 1/2 cup honey
  • 1 t red wine vinegar

Cooking Instructions

Place a griddle pan over a high heat. Toss the baby marrows in the olive oil and fry for 1 to 2 minutes until charred. Season to taste.

Arrange the baby marrows in a large bowl and scatter with the mint, chilli and ricotta.

Spoon the dressing over the salad to serve.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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