Autumn salad
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 225 | grams | Cooked marrow skinned and cubed |
| 2 | larges | Tomatoes skinned and chopped |
| 1 | large | Carrot; grated |
| 75 | grams | Blackberries washed and hulled |
| 100 | grams | Cooked beetroot skinned and diced small |
| 1 | tablespoon | Tahini paste |
| 5 | tablespoons | Mayonnaise |
| 1 | Garlic clove; crushed | |
| Freshly ground black pepper | ||
Directions
Serves 2-3
Combine the marrow, tomatoes, carrot, blackberries and beetroot and mix thoroughly. Stir the tahini paste into the mayonnaise and add the crushed garlic. Season the dressing with freshly ground black pepper and fold into the prepared vegetables. Place on top of a bed of shredded lettuce and the salad is ready to serve.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias