Ingredients

Method

• 8 baby marrows, thinly sliced
• 1 bulb fennel
• 1 cup gooseberry dressing
• 1 ciabatta, thinly sliced
• Sea salt and freshly ground black pepper
• For the salsa verde, blend:
• 2 T casper berries
• 8 black olives, pitted
• 8 green olives, pitted
• 1/2 cup chopped flat-leaf parsley
• 1 clove garlic, crushed
• 1/2 cup extra virgin olive oil
• 1/2 cup chopped basil
• 1/2 cup chopped mint
• 1/2 cup red-wine vineger

Method

Ingredients

Arrange the baby marrow and fennel slices in a shallow bowl, then drizzle with Gooseberry Dressing (Verlaque.co.za make a delicious one).
Blend together all the ingredients for the salsa.
Lightly toast the ciabatta slices and top with a good spoonful of salsa verde. Serve with the salad and season to taste.

TASTE’s take:
This salsa is one of my favourite salad dressings  - even simply tossed over cos lettuce.