Publications
Prep Time: 20
Servings: 8
Cooking Time:
Ingredients
- 8.00 - large baby marrows, cut lengthwise into thin strips
- 100.00ml - olive oil
- 4.00ml - salt and freshly ground black pepper, to taste
- 1.00cloves - garlic clove, crushed
- 1.00lemon - juice of 1 lemon
- 80.00ml - plain yoghurt
- 5.00ml - Dijon mustard
- 1.00handful - fresh mint
- 1.00 - red chilli, seeded and finely chopped
- 0.50 - red sweet pepper, seeded and chopped
- 50.00ml - olive oil
Method
yoghurt
1. Brush the baby marrow
strips with olive oil on both
sides to prevent them from
sticking. Place the strips on
a heated griddle pan until
they turn golden brown. If
you do not have a griddle
pan, place the marrow strips
on a baking sheet under a
preheated grill until golden
brown. Turn the strips
and grill the other side.
Season with salt and freshly
ground black pepper while
still warm.
2. Mix the garlic, lemon juice, yoghurt and mustard. Place the marrow strips on a serving platter, drizzle the dressing over them and then sprinkle the chopped mint, chilli and red pepper on top. Drizzle olive oil all over and serve.
