The zucchini obsession may have subsided, but this low-carb veg is still a versatile fave! Try this baby marrow fritter salad for nutritiously filling dish.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the baby marrow fritter salad
1 red onion
Vegetable oil, to coat and fry
Salt and black pepper
200 g baby marrows, grated
½ cup milk, warmed
2 tbsp xylitol
3 eggs
1 cup coconut flour
½ cup sunflower seeds, ground
½ cup pumpkin seeds, ground
2 tsp baking powder
1 cup walnuts, toasted
20 g rocket
For the dressing
⅓  cup olive oil
⅓  cup lemon juice
2 tbsp honey
2 tbsp chopped mint
2 tsp sunflower seeds, toasted
2 tsp pumpkin seeds, toasted

METHOD
For the baby marrow fritter salad
1. Preheat oven to 180ºC.
2. Cut the onion into petals. Toss with oil, salt and pepper. Arrange on a baking tray and roast for 25–30 minutes, until softened and starting to crisp.
3. Place grated baby marrow in a bowl with milk and cover. Steam for 3 minutes.
4. Place cooked baby marrow in a blender with the xylitol. Blend until smooth.
5. Add the eggs, one at a time, blending after each addition.
6. Combine the baby marrow mixture, coconut flour, ground seeds, baking powder and ½ tsp salt. Form into small fritters.
7. Heat oil in a pan over medium heat. Cook the fritters in batches for 2 minutes on each side, until golden. Allow to cool.
8. Toss all the salad ingredients together.
For the dressing
1. Whisk all the dressing ingredients together and drizzle over the salad.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

An oldie but a goodie, our zoodle and quinoa caprese salad jar is ideal for those healthy work lunches!