Marinated Baby Marrow, Smoked Snoek & Spinach Salad
This simple salad is given a zesty zing with the addition of a minty marinade.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 40 mins |
- Cook Time : 0 mins
3 (500 g) large baby marrows
½ C (12 ml) mint, finely chopped
3 Tbsp (45 ml) Parmesan, finely grated
1 Tbsp (15 ml) olive oil
2 tsp (10 ml) lemon zest
1 Tbsp (15 ml) lemon juice
salt and pepper
2 C (500 ml / 60 g) baby spinach
200 g smoked snoek, flaked
½ C (125 ml / 100 g) ricotta
4 tsp (20 ml) sour cream, to serve
a few mint leaves, to garnish
Use a spiralizer to cut the baby marrows into thin strands. Toss together with the finely chopped mint, Parmesan, olive oil, lemon zest and lemon juice. Season with salt and pepper. This will act as a light marinade.
To assemble, lay the spinach at the bottom of 4 glasses or serving bowls. Add the baby marrows on top, then the flaked snoek and lastly the ricotta. Add a dollop of sour cream and garnish with fresh mint.
TIP: If you don’t own a spiralizer then simply use a vegetable peeler to make ribbons from the baby marrows. They will still be thinly cut and will look just as beautiful.