Mar­i­nated mar­row-and-grape salad

go! Platteland - - DINNER CLUB AT OURS -

Serves 6 Prepa­ra­tion time 15 min­utes

This de­li­cious cool salad puts any cu­cum­ber mould in the shade!

You need

• 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. >

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