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This crisp, refreshing salad balances shaved courgette and fennel with bright lemon, fragrant herbs, and rich aged cheddar. The toasted hazelnuts add crunch, while a quick ice bath keeps the veg extra crisp. Simple, elegant, and full of flavour. Serves six as a side salad
Zest the lemon and set aside. Then make the dressing by placing the fennel seeds and shallot into a bowl and squeezing over the juice of the lemon. Add a pinch of salt and stir to combine then set aside.
Now, using a mandoline, very thinly slice the courgettes and fennel into a bowl of iced water - this will help the vegetables retain their crunch.
Leave the vegetables in the iced water for 10 minutes then drain and place into a large serving bowl.
Add the extra virgin olive oil to the lemon juice and shallots then stir vigorously to emulsify. You can also do this by placing everything into a jar, screwing on the lid and shaking to combine.
Add the lemon zest to the vegetables in the bowl along with most of the herbs and toasted hazelnuts then drizzle with the dressing and stir everything to combine. Place into a serving bowl and shave over the cheese using a vegetable peeler. Serve dressed with a few more herbs, the remaining hazelnuts and a pinch of chilli flakes
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