Marinated baby marrow, broad bean and walnut salad with lime and olive dressing – Food & Home Magazi

Ingredients

• Dressing: (makes 1 cup)
• ½ onion, peeled and diced
• 1 large gherkin, diced
• 250g (1 cup) green olives, pitted
• 3 stalks parsley, chopped
• 30ml (2 tbsp) red wine vinegar
• 30ml (2 tbsp) fresh lime juice
• 2,5ml (½ tsp) sugar
• 15ml (1 tbsp) Dijon mustard
• a pinch of ground cumin
• 125ml (½ cup) olive oil
• <h3>Salad</h3>
• 140g (4 medium) baby marrows, washed
• 60ml (¼ cup) fresh lemon juice
• 60ml (¼ cup) olive or avocado oil
• 5ml (1 tsp) crushed garlic
• 15ml (1 tbsp) chives, finely chopped
• 1,25ml (¼ tsp) freshly ground black pepper
• 210g (1¾ cups) broad beans, shelled
• 90g (3 cups) baby spinach
• 1½ avocados, thinly sliced
• 1 spring onion, thinly sliced
• 75g (¾ cup) walnuts, toasted
• microherbs, to serve