Baby Marrow and Patty Pan Salad

Serves 6
A very pretty summer salad!
Recipe Category
Products in this recipe

Vegetable Spice, Reduced Oil Greek Dressing

You will need

200 g punnet baby marrows
200 g yellow patty pans
Ina Paarman’s Vegetable Spice
1 punnet watercress and rocket mixture
½ cup (125 ml) tiny baby tomatoes
shavings of Italian cheese
¼ cup (60 ml) pumpkin seeds, toasted
½ cup (125 ml) Ina Paarman’s Reduced Oil Greek Dressing

Method

Thinly slice the marrows on a mandolin slicer or use a vegetable peeler. Season lightly with Vegetable Spice. Line a platter with greens and top with marrows and tomatoes. Sprinkle over cheese shavings and toasted pumpkin seeds.

Dress just before serving with our Reduced Oil Greek Dressing.