Some might refer to cooked baby marrow as warm, mushy cucumber and avoid this vegetable because of its texture and subtle flavours. Vegetables can only shine if you dress them up correctly. The right cooking methods, correct seasoning and most importantly, extra virgin olive oil, is essential to get the perfect vegetable dish every time. Try different ways of enhancing the characteristics that make a vegetable delicious, for example giving...

Nutrition Information

Recipe Details

Serves: 4

Portion Size:2 tbsp avo mousse and 2 baby marrows

Preparation: 10 minutes

Cooking Time: 20 minutes

Nutritional Information

Energy: 183 kcal

Protein: 1.1 g

Carbohydrates: 6.7 g

Sugar: 1.8 g

Fat: 17.6 g

Fibre: 3.4 g

Dietary Requirements

Gluten-free

Lacto-ovo Vegetarian 

Low GI

Equipment

Cutting board 

Knife

Chopsticks

Airfryer / oven

Stick blender 

Small mixing bowl 

Ingredients

8 large baby marrows

3 tbsp Liviana® Estate Select Extra Virgin Olive Oil 

Salt and pepper 

 

Avo Mousse

1 avocado 

1 tsp Liviana® Wild Blossom Honey with Bird's Eye Chilli 

1 tbsp lemon juice

2 cloves Liviana® Black Garlic

1 tsp Liviana® Green Chilli

¼ cup feta cheese

Salt and pepper

Method

Slice the baby marrow into thin accordion slices. Do not cut all the way through, use chopsticks placed on both sides of the baby marrow as guide rails for the knife. 

Drizzle with Liviana® Estate Select Extra Virgin Olive Oil and season generously with salt and pepper.

Place in the air fryer for 20 minutes at 200°C.

Add all of the ingredients for the mousse in a small bowl and blend with a stick blender until very smooth. 

Serve the spicy avo mousse with the hot baby marrow, garnish with feta cheese and a drizzle of Liviana®Estate Select Extra Virgin Olive Oil.

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