Green Bean and Baby Marrow Salad with Rocket, Shaved Parmesan and Pine Nuts


Preparation info

  • Difficulty


  • Serves


Appears in



By Tal Smith

Published 2014

  • About


  • 350 g fine green beans, halved
  • 350 g baby marrows, sliced thinly
  • 1 lemon, juiced
  • 2 tbsp extra virgin olive oil
  • pinch of salt and freshly ground black pepper to taste
  • 40 g wild rocket
  • 20 g parmesan
  • 20 g pine nuts, toasted


Blanche the greens by leaving them in boiling water for a few minutes and immediately after running them under cold water. Add 1 tablespoon of olive oil, a pinch of salt and freshly ground pepper to the baby marrow slices.

Roast the baby marrows in the oven at 180°C until they go slightly golden.

To assemble the salad simply dress the green beans and baby marrows with the lemon, olive oil, salt and pepper. Then mix the vegetables together with the rocket and plate onto a salad platter. Top it off with some parmesan shavings and toasted pine nuts.