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Ingredients

Method
  • 750-800 g mixed marrows, sliced in half a few sprigs of thyme
  • Sea salt and freshly ground black pepper
  • 4 baking or sweet potatoes, baked, to serve
  • Roasted canola oil, for drizzling (optional)
  • Chives, for garnishing (optional)
  • For the topping, mix together

  • 1 x 200 g tub fat free chunky plain cottage cheese
  • ½ cup fat free plain yoghurt
  • 3-4 T chopped fresh herbs (chives, parsley and coriander)
  • 2-3 T roasted sunflower seeds
  • 1 clove garlic, crushed
  • Sea salt and freshly ground black pepper, to taste

Method

Ingredients

Place the marrows in a steamer over simmering water. Add some thyme and seasoning. Cover and steam for about 15 minutes, until just tender. Turn into a bowl and mix.

Serve with the topping and baked potatoes. If you like, garnish with chives and drizzle with canola oil.

Cook’s tip: For a more substantial dinner, serve with baked fresh fish with herbs and lemon.

 

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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