Dining al desko: Roasted marrow salad with bufola

Salads don’t have to be all lettuce and tomato. In fact there is no lettuce in sight in this recipe. Roasted marrows, roasted tomato and a chunk of mozzarella di bufola and you’ve got a perfect vegetarian lunch-time treat. Serve with great big hunks of crusty bread and your very best olive oil.

Roasted marrow salad with bufola

Ingredients

  • 15 cherry tomatoes
  • ½ tsp oregano
  • Salt and pepper
  • Olive oil
  • 1 kg marrows, sliced
  • ½ clove garlic, finely chopped
  • ½ lemon, juice only
  • 2 tbsp olive oil
  • Handful mint, coarsely torn
  • Handful walnuts, roughly chopped
  • 1 ball mozzarella di bufola

Method

  1. Pre-heat the oven to 200°
  2. Cut the cherry tomatoes in half and season with oregano, salt and pepper and some olive oil and roast in the oven for 15 mins until the tomatoes are soft.
  3. Slice the marrows about 1cm thick and lay in a baking tray in a single layer.
  4. Season with salt and pepper and some olive oil and bake for 20 mins until soft.
  5. In a mixing bowl, combine the garlic, lemon juice and olive oil.
  6. Place the marrows onto a serving dish and pour over the dressing.
  7. Sprinkle with mint leaves and walnuts and place the roasted tomatoes in the centre.
  8. Top with a ball of mozzarella di bufola and season with salt, pepper and some olive oil.
  9. Serve with crusty bread.

Monique Chambers
Monique Chambers

Monique started indulge in 2011 and has since created Indulge Me GIFT and Indulge Me FOOD and volume 1 of The Artists Directory - Malta. A marketing professional by trade, Monique's passion is to promote local talent and Malta in general. Free time is her biggest indulgence, when she can tinker in her craft room or the kitchen, or be selfish with a book, the sofa and good glass of wine (of course, wearing something beautiful and with freshly coiffed hair!)

FOLLOW US ON

Register