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45 minutes

Raw baby marrow salad

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

1. Whisk the lemon juice, olive oil and cheese until emulsified and creamy. Season to taste.

2. Slice the marrows as thinly as possible using a vegetable peeler or a mandolin (you can’t do this with a knife, they have to be paper thin.)

3. Place the marrows in a large bowl with the rocket and basil and toss. Add the dressing and toss well again.

4. Lay the tossed salad onto a platter, or pile onto small plates and top with the avocado. Season and serve.

Photographs: Jan Ras
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl

Raw baby marrow salad