Starters & Light meals
Raw baby marrow salad with basil sauce
8
Easy
20 minutes
Fresh baby marrow is served with whipped goat's cheese and basil sauce to give it a flavour kick.
Wine/Spirit Pairing
Ghost Corner Sauvignon Blanc
Ingredients
Method
- 2 x 100 g logs chevin
- 12 large baby marrows, shaved For the basil sauce, blend:
- 2 cloves garlic, minced
- 1 t lemon zest
- 15 g basil
- 1 cup plain yoghurt
- 1 cup crème fraîche
- 2 T lemon juice
- ¼ cup olive oil
- 15 g chives, finely sliced
- salt, to taste
Method
Ingredients
1. Mix the cheese in a bowl until smooth.
2. Place the baby marrow onto a platter, then spoon over the sauce and cheese.
Cook's note: Use a mandoline or vegetable peeler to shave the baby marrows.
Find more Christmas recipes here.
Photographs: Jan Ras
Food assistants: Emma Nkunzana and Nicola Naude
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