Main Meals

Pea-and-baby marrow salad

Name: Pea-and-baby marrow salad
Prep time: 10 min
Cook time: PTM
Total time: 10 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: For the dressing, whisk: ,lemons, juiced 4,sugar 2T,sea salt and freshly ground black pepper, to taste ,extra virgin olive oil 4T,For the salad ,baby marrow 180g,fresh raw peas 100g,mangetout 100g,green beans, sliced diagonally 100g,feta, broken into chunks 100g,cucumber, sliced 1⁄4,Lemon, peel very thinly sliced 1,fresh mint, to garnish ,rocket leaves a handful

By Khanya Mzongwana

Serves 4

Difficulty Easy

Prep Time 10 minutes

“This salad is great with grilled meat because it’s sweet, fresh, acidic and has a lot of really good texture. It also gives the impression that you’ve done a lot of work, when really none is required at all – it’s ready in just 10 minutes.”- Khanya Mzongwana

Wine/Spirit Pairing

Kaapzicht Granietkop Chenin Blanc

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Ingredients

Method

For the dressing, whisk:

4 lemons, juiced
2 T sugar
sea salt and freshly ground black pepper, to taste
4 T extra virgin olive oil

For the salad

180 g baby marrow
100 g fresh raw peas
100 g mangetout
100 g green beans, sliced diagonally
100 g feta, broken into chunks
1⁄4 cucumber, sliced
1 Lemon, peel very thinly sliced
fresh mint, to garnish
rocket leaves a handful

Method

Ingredients

Pour the dressing over the salad and toss.

Cook's note: To make a substantial vegetarian supper, toss the salad through some cooked pasta shells.

Find more salad recipes here

Photography: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Ellah Maepa

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Recipe by: Khanya Mzongwana

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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