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Ceviche-style summer squash

By Phillippa Cheifitz
8
Easy
30 minutes

Ingredients

  • 400 g mixed marrows
    • For the dressing, mix:

  • 100 g mini Rosa tomatoes, finely chopped
  • 6 baby salad onions, finely chopped
  • 1 fresh red chilli, seeded and finely chopped
  • 4 T olive oil
  • 4 T freshly squeezed lime juice
  • 1 T white wine vinegar
  • 1 T coriander, finely chopped
  • sea salt, to taste

Method

Use a mandolin to shave the marrows paperthin. Slice the baby marrows lengthways, and the patty pans and baby gem squash across. Pile onto a platter.

Spoon over the dressing and toss lightly. Serve at room temperature or chill before serving.

Browse more vegan recipes here.