You sometimes have recipes that you use over and over again and this is one of them. It’s simple, it’s delicious and it is tasty. I’ve used this while we were doing a whole30 and also when we were not. In the picture you can see that feta is added but really, if you’re not eating goat cheese it is simple to remove. You could even add a bit of chicken in if you need protein but want to get rid of the cheese.
It’s my go to recipe when I have fennel left over. I love fennel; braised, slowly cooked or – in this case – in it’s raw state. I do find it hard to slice it thinly enough. My mandoline has died on me and cutting it thin enough is a stretch but if you have some patience you might be able to pull it of.
- 1 medium courgette (sliced into paperthin coins)
- 2 small fennel bulbs (trimmed and shaved paper thin)
- 15g dill (fresh and chopped)
- 80ml lemon juice (freshly squeezed)
- 80ml extra virgin olive oil
- fine sea salt
- 4 or 5 handfuls rocket
- honey (if needed)
- 60g pinenuts (toasted)
- 60g feta cheese (crumbled)
- Combine the courgette, fennel and dill in a bowl and toss with the lemon juice, olive oil and ¼ tsp salt. Se aside and allow to marinate for at least 20 minutes or up to an hour. When you are ready to serve the salad, put the rocket in a large salad bowl. Scoop all of the zucchini and fennel onto the rocket, and pour most of the lemon juice dressing on top of that. Toss gently but thoroughly. taste and adjust with more of the dressing, olive oil, lemon juice or salt, if needed. If your lemons are particularly tart you may need to counter that by adding a little honey into the salad at this point. Serve topped with the pinenuts and feta cheese.
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