Crunchy green salad

Recipe from: 11 October 2011

Ingredients 12
Servings 1
Minutes 00:10


Serving Change
  • 1/2
    punnet sugar snaps
  • 1/2
    packet rocket
  • 4
    medium baby marrows
  • 1
    small head of broccoli
  • 1
  • 1
    packet good ricotta cheese
  • 1/2
    packet extra fine green beans
  • 2
    sprigs of mint
  • Onion sprouts
  • 2
    coriander and chilli pesto
  • Black pepper
  • Salt


Top and tail the baby marrows.

Using a peeler, peel the baby marrows lengthways to make long thin strips.

Steam the beans for 2 minutes and refresh in cold water.

On a flat platter, arrange firstly the rocket and then the baby marrow ribbons.

Then the sliced avocado, ricotta, beans, broccoli and mint and most of the sugar snaps.

Slice a few of the sugar snaps along their rounded sides and slowly open up, place them on top of the salad for beautiful presentation.

Top with the onion sprouts and drizzle with the pesto.

Reprinted with permission of Chef Caro. To visit Chef Caro’s blog, click here.


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