Yields6 Servings
Prep Time20 minsCook Time5 minsTotal Time25 mins
 8 small baby marrows
 Juice of 1 small lemon
 Zest of 1 small lemon
 50 ml Saint Sebastian Bay Extra Virgin Olive Oil
 1 tsp sea salt
 ½ tsp freshly ground pepper
 1 red onion, sliced
 100 ml white wine vinegar
 100 g capers
 ¼ cup microgreens
 500 ml sunflower oil, for frying
 20 ml Saint Sebastian Bay Extra Virgin Olive Oil
1

Using a vegetable peeler, slice the baby marrows lengthwise into ribbons.

2

Place in a large bowl and drizzle over the lemon zest, lemon juice, salt and pepper and Saint Sebastian Bay EVOO.

3

Be careful when mixing to make sure you don’t break the baby marrow ribbons.

4

Marinate for 10 minutes.

5

While the baby marrows are marinating, add the red onion to the white wine vinegar. Fry the capers.

6

Heat a saucepan with the olive oil over medium heat.

7

Test the oil by adding a piece of caper to the oil.

8

If it bubbles then the oil is ready.

9

Fry the capers till crispy and drain on a piece of paper towel.

10

Drain the red onion from the vinegar.

11

Top the salad with the pickled onions, capers and micro herbs.

12

Drizzle with Saint Sebastian Bay Balsamic vinegar. Serve immediately.

Ingredients

 8 small baby marrows
 Juice of 1 small lemon
 Zest of 1 small lemon
 50 ml Saint Sebastian Bay Extra Virgin Olive Oil
 1 tsp sea salt
 ½ tsp freshly ground pepper
 1 red onion, sliced
 100 ml white wine vinegar
 100 g capers
 ¼ cup microgreens
 500 ml sunflower oil, for frying
 20 ml Saint Sebastian Bay Extra Virgin Olive Oil
Baby marrow Ribbon Salad with Quick Pickled Red Onions and Crispy Capers
IngredientsDirections