Baby marrows

with chermoula

Chermoula is a Moroccan marinade or paste that adds a delicious flavour to chicken, fish or vegetarian dishes. Serves 4–6 • Preparation time: 30 minutes Cooking time: 5–8 minutes

• 800g large baby marrows Chermoula

• 15ml olive oil • 3 cloves garlic, crushed • 10ml ground cumin • 5ml paprika • 1 fresh green chilli, finely chopped • a handful coriander leaves, finely chopped • 60ml fresh lemon juice • salt to taste

1 Blanch the baby marrows until just tender. Be careful not to overcook them or they’ll become mushy. Cut the baby marrows in half lengthwise.

2 Mix all the ingredients for the chermoula to form a paste. Stir through the hot baby marrows and serve at room temperature.