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Raw baby marrow salad with basil sauce

Raw baby marrow salad with basil sauce

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 20 minutes

Ingredients

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

Method

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

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Sweetcorn tamarind soup

Pork cacciatore

Tomato salad with olive pesto

Slow-roasted leg of lamb with tahini sauce

Uphuthu with black quinoa

Air-fryer brinjal

Roast potatoes with devilled egg dressing

Jerk-style tofu

Farm-style smoked trout pâté

Grape salad

Vygie’s ultimate roast chicken

Seafood risotto

Potato-and-pear galette

Raw baby marrow salad with basil sauce

Raw baby marrow salad with basil sauce

Ingredients

Method