Marinated marrow-and-grape salad
Serves 6 Preparation time 15 minutes
This delicious cool salad puts any cucumber mould in the shade!
• 500g marrows • ¼ cup (60ml) olive oil • juice and zest of 1 large lemon • 2 garlic cloves, crushed • ½ cup (125ml) grapes • ½ cup (125ml) hazelnuts • 125g feta • 20 mint leaves Use a potato peeler to slice the marrows into thin ribbons and arrange them on a plate. Combine the olive oil, garlic, lemon juice and zest and season to taste with salt and black pepper. Pour the dressing over the marrows.
Slice the grapes in half and scatter over the marrow ribbons. Toast the nuts and rub off the skins. Chop the nuts coarsely and scatter on top of the marrows and grapes. Lastly, break the feta into chunks and add to the salad along with the mint leaves. >