RECIPE | Baby marrow and corn salad with granadilla vinaigrette

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:

1. For the vinaigrette, mix together the granadilla pulp, lime juice, honey and chilli. Allow to stand for the flavours to mingle.
2. Heat oil in a pan and fry the baby marrows until just soft, about a minute on each side.
3. Remove from the heat and toss with the dressing.
4. Fold in the corn and serve topped with extra chilli.