Marinated raw baby marrow, ricotta and olive salad

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Ingredients

150 g baby marrows
1 T fresh lemon juice
1 t Dijon mustard
3 T olive oil
1 garlic clove, sliced
50 g olives, pitted
Fresh ricotta, to serve
Mint leaves, to serve

Cooking Instructions

Run a vegetable peeler down 150 g baby marrows to make ribbons.

Toss with 1 T fresh lemon juice, 1 t Dijon mustard, 3 T olive oil, 1 clove sliced garlic, 50 g pitted olives and season to taste.

Serve with fresh ricotta and mint leaves.

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