Asparagus and baby marrow salad


Asparagus and baby marrow salad
Today Chef Niemand shares two more lovely salad recipes. Enjoy!
Serves 8

400g     baby marrow
400g asparagus
200ml olive oil
  Salt and pepper
10ml cumin
60ml lemon juice
60ml chives, chopped
60g wild rocket


  1. Preheat the oven to 180°C.
  2. Cut the ends off the marrows and cut into long, thin strips. Trim the asparagus by gently bending the stalks. They will break at the point where they should be trimmed.
  3. Place the vegetables on a baking tray and drizzle with olive oil. Season with salt, pepper and cumin. Bake until coloured and al dente (about 30 minutes). Allow to cool.
  4. Add the lemon juice and chives and toss well.
  5. Serve on wild rocket with feta cubes and roasted hazel nuts as optional extras.