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Baby Marrow and Patty Pan Salad

A very pretty summer salad!
Baby Marrow and Patty Pan Salad
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You Will Need:

Main Dish
  • 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 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.

Baby Marrow and Patty Pan Salad

A very pretty summer salad!
Baby Marrow and Patty Pan Salad

You Will Need:

Main Dish
  • 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 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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