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Side Servings

Marinated raw baby marrow, ricotta and olive salad

By Hannah Lewry
4
Easy
20 minutes
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Ingredients

Method
  • 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

Method

Ingredients

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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Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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