Main Meals

Pea-and-baby marrow salad

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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  • 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

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

Khanya Mzongwana

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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