Raw baby marrow salad with basil pesto and trout

Raw baby marrow salad with basil pesto and trout

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  • 4
  • Easy
  • Carb Conscious Fat conscious Health conscious Meat-free Pescatarian
  • 15 minutes
  • 5 minutes
  • Woolworths De Wetshof Limestone Hill Chardonnay 2017

Ingredients

  • 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

Cooking Instructions

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
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Woolworths TASTE’s Contributing 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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