07 Oct baby marrow, corn and pea salad on the barbecue
This barbecued baby marrow, corn and pea salad recipe is absolutely delicious and is probably one of the best salads I’ve tasted in a while. The salad was such fun to make because the whole salad is made on the barbecue! It is the most fabulous salad to serve to guests and will be different to anything you have served before.
I often have clients comment that they are so bored of their own food, which is part of the reason that I started the recipe posts in the first place. I also find that while it is quite easy to plan the protein and carbohydrate component of a meal, the vegetable part of the meal takes a lot more thought and is therefore often quite boring.
This baby marrow, corn and pea salad recipe is the antidote! This salad is served at room temperature and is a great accompaniment to serve at a barbecue or when you are having guests over and you need a different salad to serve.
I absolutely loved this salad and have subsequently made it several times so I hope that you love it as much as I do. Happy cooking, Leanne x.
Braaied baby marrow, corn and snap pea salad
5 baby marrows, topped tailed and sliced in half
20 – 25 sugar snap peas
2 tsp oil
Salt and pepper
4 x supersweet corn (mealies)
3 green spring onions
3 Tbsp slivered almonds
2 Tbsp apple cider vinegar or rice vinegar
1 tsp olive oil
1 tsp honey
¼ tsp mustard powder
salt to taste
- In a bowl combine the sugar snap peas, baby marrows and corn
- Drizzle the corn and marrow mixture with the oil and season with salt and pepper
- While you are busy getting your vegetables ready, turn the barbecue on until it reaches about 180C and get ready to start cooking your vegetables
- Place the marrow over the grill section and cook for 4 – 5 minutes on either side
- Place the peas onto the flat section of the barbecue and cook for 5 minutes (do not put them over the open grill part of the braai or they will fall through
- At the same time place the uncooked corn onto the grill section of the barbecue, turning every few minutes, for 20 minutes
- Once the corn is cooked allow it to cool down and cut the kernels off the cobs
- Combine the corn kernels with the cooked baby marrows and peas and garnish with the spring onions and almonds
- Finally pour the dressing over the salad and mix to coat well
Serves 2 – 4 (if you are having a few guests over then feel free to double or even triple this salad recipe)
NOTE: this salad is best served at room temperature