Main Meals
Pea-and-baby marrow salad
4
Easy
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
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.
Photography: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Ellah Maepa
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