In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.
Baby Marrow Snack
Crunchy raw vegetables make a perfect snack, especially when dressed lightly with quality extra virgin olive oil and a touch of seasoning. An excellent substitute for the regular packet of crisps or nuts.
In this recipe, I used baby marrow but you could you courgette. There are no quantities with the dressing. Just sprinkle generously with the extra virgin olive oil, seasonings, and a splash of cider vinegar.
Serves 6
Preparation time: 10 minutes
No cooking – just chill
Ingredients
Baby marrow or small courgettes – 1 per person, washed and trimmed
Dressing
Extra virgin olive oil – to taste
Sea salt – sprinkling
Freshly ground black pepper – sprinkling
Splash of cider vinegar
Instructions
Prepare baby marrow
Wash well, trim and slice into mouth-friendly pieces.
Assemble
Using an attractive serving plate, pile on the sliced marrow and dress with extra virgin olive oil, sea salt, and plenty of black pepper. Add a touch (sprinkling) of cider vinegar.
Serve
Take to the table with a few cocktail sticks to aid eating and a few paper napkins.
Jules Tip: This healthy snack or party nibble can be made ahead of time (say an hour or so), covered with cling film, and stored in the fridge.
Contributed by: Julia Toon, Jules of the Kitchen
Click here for more recipes in this series.