Autumn Salad

225 g Cooked marrow - skinned and cubed
2 lg Tomatoes - skinned and chopped
1 lg Carrot; grated
75 g Blackberries - washed and hulled
100 g Cooked beetroot - skinned and diced small
1 tb Tahini paste
5 tb Mayonnaise
1 Garlic clove; crushed
Freshly ground black pepper

Serves 2-3

Combine the marrow, tomatoes, carrot, blackberries and beetroot and mix thoroughly. Stir the tahini paste into the mayonnaise and add the crushed garlic. Season the dressing with freshly ground black pepper and fold into the prepared vegetables. Place on top of a bed of shredded lettuce and the salad is ready to serve.

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