Autumn salad

Yield: 2 Servings

Measure 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

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

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