For this summer salad, you’ll ribbon your baby marrow, infuse it in a zesty lemon marinade, toss it through leaves, baby tomatoes and peas, sprinkle it with luxurious pine nuts, and drizzle it with a basil pesto dressing. Yum!
Sarah’s Baby Marrow Salad
Sarah’s Baby Marrow Salad
with halloumi, basil pesto & pine nuts
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 50 minutes
Ingredients:
- Baby Marrow
- Baby Tomatoes
- Dried Chilli Flakes
- Fresh Basil
- Green Leaves
- Halloumi
- Lemon
- Lemons
- Peas
- Pesto Princess Basil Pesto
- Pine Nuts
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
MARINATION TIME
In a bowl, mix the juice of 1 Lemon wedge, the lemon zest, a drizzle of olive oil, and seasoning. Add the baby marrow ribbons and toss until fully coated. Set aside to marinate.
TOASTED NUTS
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
Halloumi WITH A KICK
Boil the kettle. Return the pan to a medium heat with a drizzle of oil. When hot, fry the Halloumi slabs for 1-2 minutes per side until crispy and golden. Remove from the pan and drain on some paper towel. Cut into bite-size chunks. Add to a salad bowl with the chilli flakes, the sliced basil leaves, and seasoning.
Peas & PESTO
Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and add to the salad bowl with the Halloumi. Loosen the basil pesto with water in 5ml increments until drizzling consistency.
FINISHING TOUCHES
In the bowl with the Halloumi and peas, add the rinsed leaves, spinach, halved baby tomatoes, and the marinated baby marrow. Season to taste and toss until fully combined.
SALAD STATION
Pile up the flavourful and nutritious salad and drizzle over the loosened pesto. Sprinkle over the toasted pine nuts and serve any remaining Lemon wedges on the side. Enjoy, Chef!
MARINATION TIME
In a bowl, mix the juice of 2 Lemon wedges, the lemon zest, a drizzle of olive oil, and seasoning. Add the baby marrow ribbons and toss until fully coated. Set aside to marinate.
TOASTED NUTS
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
Halloumi WITH A KICK
Boil the kettle. Return the pan to a medium heat with a drizzle of oil. When hot, fry the Halloumi slabs for 1-2 minutes per side until crispy and golden. Remove from the pan and drain on some paper towel. Cut into bite-size chunks. Add to a salad bowl with the chilli flakes, the sliced basil leaves, and seasoning.
Peas & PESTO
Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and add to the salad bowl with the Halloumi. Loosen the basil pesto with water in 5ml increments until drizzling consistency.
FINISHING TOUCHES
In the bowl with the Halloumi and peas, add the rinsed leaves, spinach, halved baby tomatoes, and the marinated baby marrow. Season to taste and toss until fully combined.
SALAD STATION
Pile up the flavourful and nutritious salad and drizzle over the loosened pesto. Sprinkle over the toasted pine nuts and serve any remaining Lemon wedges on the side. Enjoy, Chef!
MARINATION TIME
In a bowl, In a bowl, mix the juice of 3 Lemon wedges, the lemon zest, a drizzle of olive oil, and seasoning. Add the baby marrow ribbons and toss until fully coated. Set aside to marinate.
TOASTED NUTS
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
Halloumi WITH A KICK
Boil the kettle. Return the pan to a medium heat with a drizzle of oil. When hot, fry the Halloumi slabs for 1-2 minutes per side until crispy and golden. Remove from the pan and drain on some paper towel. Cut into bite-size chunks. Add to a salad bowl with the chilli flakes, the sliced basil leaves, and seasoning.
Peas & PESTO
Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and add to the salad bowl with the Halloumi. Loosen the basil pesto with water in 5ml increments until drizzling consistency.
FINISHING TOUCHES
In the bowl with the Halloumi and peas, add the rinsed leaves, spinach, halved baby tomatoes, and the marinated baby marrow. Season to taste and toss until fully combined.
SALAD STATION
Pile up the flavourful and nutritious salad and drizzle over the loosened pesto. Sprinkle over the toasted pine nuts and serve any remaining Lemon wedges on the side. Enjoy, Chef!
MARINATION TIME
In a bowl, mix the juice of 4 Lemon wedges, the lemon zest, a drizzle of olive oil, and seasoning. Add the baby marrow ribbons and toss until fully coated. Set aside to marinate.
TOASTED NUTS
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
Halloumi WITH A KICK
Boil the kettle. Return the pan to a medium heat with a drizzle of oil. When hot, fry the Halloumi slabs for 1-2 minutes per side until crispy and golden. Remove from the pan and drain on some paper towel. Cut into bite-size chunks. Add to a salad bowl with the chilli flakes, the sliced basil leaves, and seasoning.
Peas & PESTO
Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and add to the salad bowl with the Halloumi. Loosen the basil pesto with water in 5ml increments until drizzling consistency.
FINISHING TOUCHES
In the bowl with the Halloumi and peas, add the rinsed leaves, spinach, halved baby tomatoes, and the marinated baby marrow. Season to taste and toss until fully combined.
SALAD STATION
Pile up the flavourful and nutritious salad and drizzle over the loosened pesto. Sprinkle over the toasted pine nuts and serve any remaining Lemon wedges on the side. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Sarah’s Baby Marrow Salad?
The preparation time for Sarah’s Baby Marrow Salad with halloumi, basil pesto & pine nuts is between 15 and 30 minutes.
What is the total time required to make Sarah’s Baby Marrow Salad with halloumi, basil pesto & pine nuts?
The total time required to make Sarah’s Baby Marrow Salad with halloumi, basil pesto & pine nuts is between 25 and 50 minutes.
How many servings does Sarah’s Baby Marrow Salad provide?
4 servings
What are the main ingredients in Sarah’s Baby Marrow Salad?
Baby Marrow, Baby Tomatoes, Dried Chilli Flakes, Fresh Basil, Green Leaves, Halloumi, Lemon, Lemons, Peas, Pesto Princess Basil Pesto, Pine Nuts, Spinach
What is the nutritional information of Sarah’s Baby Marrow Salad?
Calories: 613, Carbs: 19 grams, Fat: grams, Protein: 30.6 grams, Sugar: 7.6 grams, Salt: 774 grams
How do I prepare Sarah’s Baby Marrow Salad?
FINISHING TOUCHES: In the bowl with the halloumi and peas, add the rinsed leaves, spinach, halved baby tomatoes, and the marinated baby marrow. Season to taste and toss until fully combined. TOASTED NUTS: Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. MARINATION TIME: In a bowl, mix the juice of 2 lemon wedges, the lemon zest, a drizzle of olive oil, and seasoning. Add the baby marrow ribbons and toss until fully coated. Set aside to marinate. PEAS & PESTO: Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and add to the salad bowl with the halloumi. Loosen the basil pesto with water in 5ml increments until drizzling consistency. SALAD STATION: Pile up the flavourful and nutritious salad and drizzle over the loosened pesto. Sprinkle over the toasted pine nuts and serve any remaining lemon wedges on the side. Enjoy, Chef! HALLOUMI WITH A KICK: Boil the kettle. Return the pan to a medium heat with a drizzle of oil. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. Remove from the pan and drain on some paper towel. Cut into bite-size chunks. Add to a salad bowl with the chilli flakes, the sliced basil leaves, and seasoning.
What should be prepared from my kitchen to make Sarah’s Baby Marrow Salad?
Baby Marrow, Baby Tomatoes, Dried Chilli Flakes, Fresh Basil, Green Leaves, Halloumi, Lemon, Lemons, Peas, Pesto Princess Basil Pesto, Pine Nuts, Spinach
How many calories does Sarah’s Baby Marrow Salad have?
613 calories
How much fat content does Sarah’s Baby Marrow Salad have?
grams
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