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Tabbouleh-style sorghum

30 minutes

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35 minutes

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10 minutes

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20 minutes

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Spinach and ricotta lasagne

40 – 45 minutes

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Braised lentils with cheesy dumplings

1 hour

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Baked cauliflower pilaf with cucumber and mint raita

1 hour 20 minutes

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25 minutes

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Crustless asparagus tart

30 minutes

Baby marrows with curried coconut sauce

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

12 large baby marrows, thinly sliced
12 mint leaves, sliced chiffonade
pineapple, thinly sliced, for serving (optional)
red chilli, chopped, for serving (optional)
lime juice, for serving (optional)

For the curried coconut dressing, whisk:

1 t each Woolworths fresh crushed garlic, ginger, and turmeric
2 t fish sauce
1 T palm sugar
3 T rice vinegar
½ cup coconut milk
1 t sesame oil

Method

1. Chargrill the baby marrow on both sides on a hot griddle pan – you might need a bit of oil if it sticks.

2. Place on a platter, drizzle over the dressing and scatter over the mint.

3. Toss the pineapple with the chilli and lime juice, and serve with the baby marrow.

Cook's note: Serve with grilled fish or seared, peeled prawns tossed in curry paste. You could swap the baby marrow for chargrilled purple sprouting Tenderstem broccoli.

Photographs: Jan Ras
Food assistants: Nicola Naude and Marizen Smit

Find more salad recipes here.

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Lentil, grilled brinjal and butternut salad with tahini dressing

Ox liver with spinach bread

Tabbouleh-style sorghum

Tofu gnocchi

Tofu Satay skewers

Broccoli and sugar snap salad

Spinach and ricotta lasagne

Braised lentils with cheesy dumplings

Baked cauliflower pilaf with cucumber and mint raita

Braaied brinjals

Tomato-and-butter bean salad

Crustless asparagus tart

Baby marrows with curried coconut sauce

Baby marrows with curried coconut sauce

Ingredients

Method