Raw baby marrow salad,basil pesto and trout recipe
A refreshing salad of grated baby marrow tossed with basil pesto and lemon juice, served alongside blanched Tenderstem broccoli and grilled trout portions.
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Cooking tools:
- Mixing bowl
- Citrus press
- Serving platter
Ingredients
- 200 g baby marrow, grated
- 2 T basil pesto
- ½ lemon, juiced
- 4 x 120 g farmed trout portions, grilled
- 230 g Tenderstem broccoli, blanched
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