Warm baby marrow and roast chicken salad served with zesty vinaigrette and Parmesan shavings

Warm baby marrow and roast chicken salad served with zesty vinaigrette and Parmesan shavings recipe

Warm baby marrow and roast chicken salad served with zesty vinaigrette and Parmesan shavings is hearty enough that it’ll make the perfect supper. Baby marrow and Parmesan is a classic combination, made even better with the zing of vinaigrette. 

Warm baby marrow and roast chicken salad served with zesty vinaigrette and Parmesan shavings

Serves: 4
Cooking Time: 20 mins

Ingredients

  • Salad

  • 250g baby marrows, thinly sliced
  • 20ml olive oil
  • salt and freshly ground black pepper, to taste
  • 100g ready-bought roast chicken, heated and thinly sliced
  • 4 spring onions, diagonally sliced
  • 40ml Parmesan, freshly shaved
  • Zesty vinaigrette

  • 50ml olive oil
  • zest and juice of 1 lemon
  • 30ml fennel seeds, lightly toasted

Instructions

1

Preheat the oven to 180°C.

2

Put the baby marrow on a baking tray, drizzle with the olive oil and season. Bake until it’s lightly browned, about 20 minutes.

3

Mix the vinaigrette ingredients together.

4

Place the baby marrow on a serving plate together with the chicken. Sprinkle with the spring onion and drizzle with the vinaigrette. Scatter the Parmesan over and serve while still warm.

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