I love the summertime, the days just feel longer and fresher, all the flowers in the garden are blooming and so is our vegetable patch. With the season of Summer, comes the season of Marrow and suddenly, we found ourselves with an abundance of these vast green vegetables.

Did you know that “Immature Marrows” are basically, courgettes! Plus, botanically, the Marrow, is actually a fruit!

Due to its very neutral taste, the Marrow is perfect for a whole variety of different recipes. Over the years I’ve used Marrow and Courgette for some delicious treats, such as my Courgette and Lime cake or these easy and delicious Apple and Courgette Muffins.

Roasted Marrow & Quinoa Salad

But sometimes you just fancy something more savory, or you have a Marrow large enough to put together a few different recipes. That’s where this recipe came to life, I was craving a salad, but I wanted an abundance of flavors. Alongside that, I had a desire to create a recipe that would last a couple of days, because time-saving is always important. Personally, I do think that fruit should play part in most summer salads, I’ve added an apple to this recipe but oranges work well too. Well, we could even go CRAZY and call it a savory fruit salad? Who knows?

Before we start, don’t forget that you could always try my Marrow and Lentil Bake or this speedy Raw Courgetti Recipe.

Roasted Marrow & Quinoa Salad

Serves 2/3 Persons

One Whole Apple

250g Quinoa

250g Butternut Squash

400g Marrow

120g Peas

300g Chicken or Tofu

Olive Oil (to taste)

Mixed Herbs

Vegetable Stock

Balsamic Glaze

Start by pre-heating the oven to 180degrees and slice up the butternut squash, marrow and chicken, drizzle with olive oil and mixed herbs. Oven bake for 30 minutes and whilst the chicken and vegetables are roasting, prepare some vegetable stock and bring to the boil, add in quinoa and slowly bring to the boil for around 10 minutes.

Once the quinoa as boiled, leave to simmer at moderate heat and after 15 minutes, set aside and allow the quinoa to fluff up as it cools. Whilst the quinoa is cooling, take a moment to defrost some pea’s (if you’re using frozen, just 3 minutes in the microwave will do!).

In relation to serving, you can combine everything and refrigerate for up to 2 days, or mix everything together. Then, chop an apple and throw this into the mix, drizzle with balsamic glaze and eat right away.

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Enjoy!

Katie x

Roasted Marrow & Quinoa Salad