Rare fillet with baby marrow and nectarine salsa and yoghurt drizzle – Food & Home Magazine

Name: Rare fillet with baby marrow and nectarine salsa and yoghurt drizzle – Food & Home Magazine
Ingredients: ***FILLET; ½ fillet (about 650 g); Dijon mustard, to rub; Large handful rosemary and thyme leaves, finely chopped + extra rosemary sprigs, to garnish; Salt and freshly ground black pepper, to taste; Westfalia Plain or Lemon Flavoured Avocado Oil, to fry; ***SALSA; 1 tsp Dijon mustard; 2 tbsp Westfalia Plain or Lemon Flavoured Avocado Oil; ½ garlic clove, minced; 2 nectarines (unpeeled), washed and finely diced; 3 baby marrows , finely diced; 1 tbsp red wine vinegar; ***YOGHURT DRESSING; 160 g plain fat-free yoghurt; Juice of ½ lemon + extra halves, to squeeze; ½ fresh garlic clove, minced

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Rare fillet with baby marrow and nectarine salsa, and yoghurt drizzle. Using avocado oil in this recipe adds a dose of healthy fats, without imparting a strong flavour.

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Ingredients

***FILLET
½ fillet (about 650 g)
Dijon mustard, to rub
Large handful rosemary and thyme leaves, finely chopped + extra rosemary sprigs, to garnish
Salt and freshly ground black pepper, to taste
Westfalia Plain or Lemon Flavoured Avocado Oil, to fry
***SALSA
1 tsp Dijon mustard
2 tbsp Westfalia Plain or Lemon Flavoured Avocado Oil
½ garlic clove, minced
2 nectarines (unpeeled), washed and finely diced
3 baby marrows , finely diced
1 tbsp red wine vinegar
***YOGHURT DRESSING
160 g plain fat-free yoghurt
Juice of ½ lemon + extra halves, to squeeze
½ fresh garlic clove, minced