Pan-grilled marrow strips with yoghurt dressing

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8 servings Prep: 10 mins, Cooking: 20 mins
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A refreshing salad that can be served as a starter or vegetarian side dish.

By Food24 May 04 2015
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Ingredients (11)

8 courgettes — large, sliced into strips
fresh chillies — 573
salt and freshly ground black pepper — to taste
1 garlic — cloves, crushed
lemon — juice only
80 ml yoghurt — plain
5 ml Dijon mustard
handful fresh mint
1 red chilli — deseeded and finely chopped
1/2 red pepper — deseeded and chopped
50 ml fresh chillies — 573
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Method:

Brush the baby marrow strips with olive oil on both sides to prevent them from sticking. Place the strips on a heated griddle pan until they turn golden brown. If you do not have a griddle pan, place the marrow strips on a baking sheet under a preheated grill until golden brown. Turn the strips and grill the other side.

Season with salt and freshly ground black pepper while still warm.

Mix the garlic, lemon juice, yoghurt and mustard. Place the marrow strips on a serving platter, drizzle the dressing over them and then sprinkle the chopped mint, chilli and red pepper on top. Drizzle olive oil all over and serve.

Words and image:Home magazine

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