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Charred baby marrow and chilli salad

By Abigail Donnelly
4
Easy
15 minutes
20 minutes

Ingredients

  • 16 baby marrows, thinly sliced
  • 3 T olive oil
  • Sea salt and freshly ground black pepper
  • 1/4 cup fresh mint
  • 2 fresh chilli, chopped
  • 250 g ricotta
  • For the dressing, mix:

  • 1 vanilla paste or vanilla pod, split
  • 1/2 cup honey
  • 1 t red wine vinegar

Method

Place a griddle pan over a high heat. Toss the baby marrows in the olive oil and fry for 1 to 2 minutes until charred. Season to taste.

Arrange the baby marrows in a large bowl and scatter with the mint, chilli and ricotta.

Spoon the dressing over the salad to serve.