Baby Marrow and Patty Pan Salad

A very pretty summer salad!

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.

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