Raw baby marrow salad with basil sauce

Raw baby marrow salad with basil sauce

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  • 8
  • Easy
  • Meat-free wheat and gluten free
  • 20 minutes
  • Ghost Corner Sauvignon Blanc
  • Buy Ingredients Here

Fresh baby marrow is served with whipped goat's cheese and basil sauce to give it a flavour kick.


  • 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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