The recipe below comes straight out of celebrated South African chef Mariana Esterhuizen’s new cookbook, Mariana’s Country Kitchen.
Mariana, who owns an eponymous restaurant in Stanford, grows mint – a key ingredient in this salad – in her own garden.
125ml lemon-infused olive oil
2T fresh mint, chopped
2T parsley, chopped
350g baby marrows
120g shelled young peas or frozen petits pois
80g shelled broad beans
100g goat’s milk feta, cubed
1 medium red onion, sliced
salt and freshly ground white pepper to taste
Pour the olive oil into a blender, add the mint and parsley, and blend at high speed. Set aside while you prepare the salad.
Rinse the baby marrows, trim the stem ends and leave them whole. Bring a medium-sized saucepan of water to the boil, add salt and boil the baby marrows gently until they are just tender, but still bright green. Leave the marrows in a colander to drain.
Just before you are ready to serve, blanch the peas and broad beans until they are bright green, then drain. Cut the drained baby marrows diagonally and place them on a serving platter, add the peas and broad beans, and scatter the cubed cheese and onion over the vegetables.
Pour the herb dressing over the vegetables and cheese, adjust the seasoning if necessary and serve at room temperature.
The Mariana’s Country Kitchen recipe book is published by Human & Rousseau and can be bought for around R350.