ZUCCHINI, FENNEL & PARMESAN SALAD

If you can get yellow zucchini, they look beautiful!!!! They are only in season in Summer. You can always use all green zucchini if you can’t get your hands in them.

Serves 6-8 (as a side)

Ingredients:

Salad:

• 4 medium zucchini, yellow and green if possible

• 1 medium fennel bulb, thinly sliced

• 1/2 cup parmesan, finely grated

• 1/4 cup mint leaves, roughly chopped

• Chopped chives (garnish optional)

Mint Vinaigrette

• 1/4 cup olive oil

• 1 tsp lemon zest

• 2 tbs lemon juice

• 1/4 cup mint leaves, finely sliced

• 1 tsp honey

• Salt/Pepper

Method:

1. For the dressing: Mix all ingredients together. Season to taste.

2. For the salad: Using a sharp knife or a mandoline, trim the ends and stems from the fennel. Thinly slice the fennel bulb. Toss the sliced fennel into 1/2 of the dressing in the bowl and toss. This can be stored in the fridge for 4 hours.

3. Closer to serving, again using a vegetable peeler or a mandoline, thinly slice or shave the zucchini into ribbons. Add the zucchini to the bowl with the fennel and gently toss to coat the zucchini with the vinaigrette. You can add a little more dressing if it needs it, but don’t drench it.

4. To serve: Gently place the zucchini & fennel onto your serving plate, placing it so it sits up high and curls. Top with grated parmesan and the mint leaves. Sprinkle with the chopped chives (optional). Drizzle some more dressing on top. Season well. Serve immediately.

Tip: This salad is super easy. You can make the dressing ahead of time, grate the parmesan and slice the fennel beforehand too.

You will need to wait to slice the zucchini just before serving, as it gets too mushy and can discolour. But this only takes a minute and then you’re ready to assemble.