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Broccoli, Mushroom & Baby Marrow Salad


  • 600 g broccoli florets
  • 500 g button mushrooms, halved if necessary
  • 300 g baby marrows, sliced in 1 cm slices
  • 250 ml dry white wine
  • 45 ml white wine vinegar
  • 30 ml white sugar
  • 90 ml olive oil
  • 10 ml crushed garlic
  • 65 ml whole grain mustard
  • 30 ml grated lemon rind
  • salt and freshly-milled black pepper
  • chopped parsley and chives


Blanch the broccoli florets, pat dry and place in a large plastic or glass bowl. Add rest of vegetables and set aside.

Place wine, vinegar and sugar in a small saucepan and bring to boil. Remove from heat, whisk in oil, garlic, mustard and lemon rind and immediately pour over vegetables. Season, add herbs and toss lightly. Marinate at room temperature for at least 4 hours, stirring once in a while, before serving.

Serves 6