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5 minutes

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10 minutes

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Savoury bake

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Salad recipes

Baby marrow ribbon salad

5 minutes

Baby marrow ribbon salad

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 minutes

Ingredients

250 g baby marrows
1 T olive oil
1 garlic clove, minced
spinach, for serving
100 g hazelnuts, roasted and chopped
Lemon juice
Olive oil
Fresh mint
Parmesan shavings

Method

Shave 250 g baby marrows into ribbons using a vegetable peeler.

Pan-fry over a high heat in 1 T olive oil and 1 clove minced garlic until charred.

Toss with roughly chopped Bright Lights spinach, 100 g roasted and chopped hazelnuts, lemon juice, olive oil and fresh mint, and season.

Top with Parmesan shavings.

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Easy beef stew

Air-fryer buttermilk chicken breasts

Vanilla rice pudding with dark chocolate shards

Open goat’s cheese and beetroot tart

Parma ham-wrapped fish with vine tomatoes

Swiss chard and feta frittata with crispy bacon

Woolworths pork schnitzels with quick smashed minted peas

Broccoli-and-pecorino fettuccine

Sticky soya chargrilled salmon skewers

Poached guavas with custard

Roasted baby carrots with fennel and sage

Peanut butter no-bake fridge cake

Lemon and sweet potato bake

Baby marrow ribbon salad

Baby marrow ribbon salad

Ingredients

Method