- 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
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.