Ingredients

Method

• 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

Method

Ingredients

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.