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Baby marrow ribbon salad

By Hannah Lewry
Full StarFull StarFull StarFull StarFull Star
4
Easy
20 minutes
5 minutes

Ingredients

  • 250 g baby marrows
  • 1 T olive oil
  • 1 garlic clove, minced
  • spinach, for serving
  • 100 g hazelnuts, roasted and chopped
  • Lemon juice
  • Olive oil
  • Fresh mint
  • Parmesan shavings

Method

Shave 250 g baby marrows into ribbons using a vegetable peeler.

Pan-fry over a high heat in 1 T olive oil and 1 clove minced garlic until charred.

Toss with roughly chopped Bright Lights spinach, 100 g roasted and chopped hazelnuts, lemon juice, olive oil and fresh mint, and season.

Top with Parmesan shavings.

Discover more gourmet salad recipes here