8 large baby marrows, cut lengthwise into thin strips
salt and freshly ground black pepper, to taste
1 garlic clove, crushed
juice of 1 lemon
80 ml plain yoghurt
5 ml Dijon mustard
handful of fresh mint
1 red chilli, seeded and finely chopped
1/2 red sweet pepper, seeded and chopped
50 ml olive oil
Brush the baby marrow strips with olive oil on both sides to prevent them from sticking. Place the strips on a heated griddle pan until they turn golden brown. If you do not have a griddle pan, place the marrow strips on a baking sheet under a preheated grill until golden brown. Turn the strips and grill the other side.
Season with salt and freshly ground black pepper while still warm.
Mix the garlic, lemon juice, yoghurt and mustard. Place the marrow strips on a serving platter, drizzle the dressing over them and then sprinkle the chopped mint, chilli and red pepper on top. Drizzle olive oil all over and serve.