Name: Pan-grilled baby marrow strips with yoghurt dressing
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: Ingredients
Ingredients: 8.00 courgettes large, sliced into strips; 100.00 ml fresh chillies 573; 4.00 ml salt and freshly ground black pepper to taste; 1.00 cloves garlic cloves, crushed; 1.00 lemon lemon juice only; 80.00 ml yoghurt plain; 5.00 ml Dijon mustard; 1.00 handful fresh mint; 1.00 red chilli deseeded and finely chopped; 0.50 red pepper deseeded and chopped; 50.00 ml fresh chillies 573

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Ingredients (11)

8.00	courgettes — large, sliced into strips
100.00 ml	fresh chillies — 573
4.00 ml	salt and freshly ground black pepper — to taste
1.00 cloves	garlic — cloves, crushed
1.00 lemon	lemon — juice only
80.00 ml	yoghurt — plain
5.00 ml	Dijon mustard
1.00 handful	fresh mint
1.00	red chilli — deseeded and finely chopped
0.50	red pepper — deseeded and chopped
50.00 ml	fresh chillies — 573

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Method:

1. 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.

2. 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.