What are the main ingredients in Sarah’s Baby Marrow Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Sarah’s Baby Marrow Salad

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

with halloumi, basil pesto & pine nuts

Hands on Time: 15 - 30 minutes

Overall Time: 25 - 50 minutes

Download the Recipe for 2

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

Serves 1

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!

Lemon - 1
Baby Marrow - 100g
Pine Nuts - 10g
Halloumi - 80g
Dried Chilli Flakes - 2,5ml
Fresh Basil - 4g
Peas - 40g
Pesto Princess Basil Pesto - 30ml
Green Leaves - 20g
Spinach - 20g
Baby Tomatoes - 80g

Download the Recipe

Serves 2

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!

Lemon - 1
Baby Marrow - 200g
Pine Nuts - 20g
Halloumi - 160g
Dried Chilli Flakes - 5ml
Fresh Basil - 8g
Peas - 80g
Pesto Princess Basil Pesto - 60ml
Green Leaves - 40g
Spinach - 40g
Baby Tomatoes - 160g

Download the Recipe

Serves 3

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!

Lemons - 2
Baby Marrow - 300g
Pine Nuts - 30g
Halloumi - 240g
Dried Chilli Flakes - 7,5ml
Fresh Basil - 10g
Peas - 120g
Pesto Princess Basil Pesto - 90ml
Green Leaves - 60g
Spinach - 60g
Baby Tomatoes - 240g

Download the Recipe

Serves 4

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!