Starters & Light meals

Raw baby marrow salad with basil pesto and trout

By Hannah Lewry
4
Easy
15 minutes
5 minutes
Wine/Spirit Pairing
Woolworths De Wetshof Limestone Hill Chardonnay
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Ingredients

Method
  • 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

Method

Ingredients

Toss the baby marrow with the pesto and lemon juice. Serve with the broccoli and trout.

Cook's note: Keep a punnet of these 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.
Discover more salads here.
Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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