Baby Marrow and Fig Salad


Baby Marrow and Fig Salad
This week Chef Suné Niemand makes a delicious, fresh, cold soup, as well as a salad with a difference.

2 baby marrows
100g     roasted hazelnuts
4 fresh figs (green or purple variety)
200g feta – coarse chunks
  Handful of rocket

Ingredients for salad dressing (mix all the ingredients together)
5ml     chopped fresh ginger
1 lemon, zest and juice
2 cloves of garlic – bruised and chopped
  A few sprigs of fresh thyme, use leaves only
30ml olive oil
  Salt and pepper to taste


  1. Roast the hazelnuts for 10 -15 minutes at 180°C. Use a cloth to rub off the skins.
  2. Wash and slice the baby marrows and pan fry lightly in some olive oil.
  3. Cut the figs into halves or quarters.
  4. Mix together the ingredients for the dressing.
  5. Compile the salad ingredients in a salad bowl and toss with the dressing just before serving.