14 maltatoday | WEDNESDAY • 26 FEBRUARY 2020
FOOD
Robert Cassar
Veggie stuffed marrows
• 1tbsp butter
• 2tbsp vegetable oil
• 1bsp ground cumin
• 2 cloves garlic
• 2 marrows cut in half
• Pinch of salt and pepper
• 1 small chopped onion
• 100g red kidney beans
• 100g broad beans
• 100g chickpeas
• Lollo rosso
• Freezy lettuce
• Microherbs; chives
1. Heat the oil and butter in
a pan, add the chickpeas,
broad beans and red kidney
beans. Cook over a medi-
um heat for 5 minutes until
softened.
2. To the pan, add the cumin,
garlic, and onions and stir to
combine.
3. Cut the marrow in half
length-ways, drizzle it with
olive oil and scoop out the
seeds.
4. Spoon the mixture into the
marrows.
5. Bake in the oven at 180C for
approximately 20 minutes.
6. Once cooked, remove the
marrow from the oven and
allow to cool slightly before
serving.
7. Serve on a bed of salads and
top with mix of microherbs.
Method: Ingredients:
