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Baby marrow fritter bowl

By Hannah Lewry
6
Easy
20 minutes, plus 30 minutes’ chilling time
15 minutes

Ingredients

  • 2 x 260 g punnets Woolworths green pesto and bulgur wheat salad
  • 175 g punnet Woolworths green summer crunch salad
  • 1⁄4–1⁄2 cup olive or canola oil, for frying
  • 1⁄2 cup plain double-cream yoghurt
  • 1 T Woolworths harissa paste
  • 125 g Woolworths yellow exotic tomatoes, sliced
  • 4 red spring onions, sliced
    • For the baby marrow fritters:

  • 500 g baby marrows, grated
  • 1 free-range egg
  • 3 T flour
  • 1 lemon, zested
  • 1 t thyme, chopped
  • sea salt and freshly ground black pepper, to taste

Method

1. Mix the two readymade salads.

2. To make the baby marrow fritters, combine all the ingredients in a bowl. Cover and chill for 30 minutes.

3. Heat the oil in a large pan over a medium heat. Carefully drop tablespoonfuls of batter into the hot oil, taking care not to overcrowd the pan. The mixture will be slightly loose, but it will stick together as it hits the oil. Fry until golden, turn and fry the other side. Drain on kitchen paper and repeat with the remaining batter.

4. Mix the yoghurt and harissa, place in a small bowl and drizzle with olive oil.

5. Top the salad with the fritters, tomatoes and spring onions. Drizzle with the dressing.

Find more salad recipes here.

Photographs: Myburgh Du Plessis
Food assistant: Claire-Ellen Van Rooyen