Warm baby marrow, roasted tomato and mozzarella salad with creamy basil dressing
Ingredients
- Creamy basil dressing
- 250g Greek yoghurt
- 10ml (2 tsp) Dijon mustard
- 20ml (4 tsp) lemon juice
- handful fresh basil
- salt and freshly ground black pepper, to taste
- Salad
- 15ml (1 tbsp) olive/avocado oil
- 15ml (1 tbsp) fresh rosemary, chopped
- 550g cocktail tomatoes
- salt and freshly ground black pepper, to taste
- 45ml (3 tbsp) pistachios, shelled
- 45ml (3 tbsp) dukkah
- 12 (300g) small fresh mozzarella balls (bocconcini)
- 30g butter
- 5ml (1 tsp) olive/avocado oil
- 8 baby marrows, sliced into very thin strips on a mandoline and julienned (if you’d prefer, you can simply cut the baby marrows in half)
- 5ml (1 tsp) garlic, crushed
- 2 handfuls fresh basil
Instructions
For the dressing, place everything in a food processor and blend until smooth. Season to taste. It could be thinned out with a splash of milk if you prefer it runnier.
For the salad, preheat the oven to 200°C. Toss the 15ml (1 tbsp) oil, rosemary and tomatoes together. Season with a bit of salt and pepper, place on a baking tray and roast until blistered, 10 minutes.
Finely chop the pistachios and combine with the dukkah. Dip each mozzarella ball into this mixture and set aside.
Heat the butter and 5ml (1 tsp) oil in a frying pan over medium heat. Add the baby marrows and garlic and fry, 1 minute. Season with salt and pepper.
To assemble, scatter some fresh basil into each serving dish. Add some baby marrows, roasted tomatoes and mozzarella balls. Scatter over the leftover dukkah mixture and serve with the dressing on the side.
