- 200 g baby marrow, grated
- 2 T basil pesto
- ½ lemon, juiced
- 4 x 120 g farmed trout portions, grilled
- 230 g Tenderstem broccoli, blanched
Toss the baby marrow with the pesto and lemon juice. Serve with the broccoli and trout.
Cook's note: Keep a punnet of these summer squash in your fridge and you’ll never be short of dinner options. Baby marrows are members of the cucurbit family and are great roasted and steamed.
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