24 November 2014 1 Min Read
RECIPE | Baby marrow and corn salad with granadilla vinaigrette
Beyond being served as a side dish, this unusual salad makes a delicious filling for tortillas. The punch vinaigrette is also great on chicken salads
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Serves: 4
Vinaigrette:
Pulp of 3 granadillas
Juice of 1 lime
15ml (1 tbsp) runny honey
1 red chilli, finely chopped, plus extra for garnish
Salad:
45ml (3 tbsp) olive oil
250g baby marrows, halved lengthways
250ml (1 cup) corn kernels
Method:
- For the vinaigrette, mix together the granadilla pulp, lime juice, honey and chilli. Allow to stand for the flavours to mingle.
- Heat oil in a pan and fry the baby marrows until just soft, about a minute on each side.
- Remove from the heat and toss with the dressing.
- Fold in the corn and serve topped with extra chilli.