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Warm salad of griddled courgettes, fennel, goat’s cheese and bacon recipe

By Lizzie Kamenetzky

Serving instructions

1. Serves 4
2. Takes 15 minutes to make and 10 minutes to cook
3. Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars
   Rating

To make this attractive salad vegetarian, leave out the bacon.

Ingredients

1. 3 large courgettes, sliced into long strips (or use a vegetable peeler)
2. 2 tbsp olive oil
3. 1 tbsp fennel seeds
4. 150g streaky bacon, chopped
5. 1 large fennel bulb, finely sliced
6. 200g soft goat’s cheese, crumbled
7. Juice of ½ lemon
8. 3 tbsp extra-virgin olive oil

Method

1. 1. Toss the courgettes in a bowl with the olive oil and fennel seeds and leave for 10 minutes. Heat a griddle pan and cook the courgettes for a few minutes each side until tender.
2. 2. Meanwhile, in a frying pan, dry-fry the bacon until crispy, then drain on kitchen paper. Place the fennel in a large bowl and mix with the warm courgettes, bacon and goat’s cheese.
3. 3. Mix the lemon juice with the extra-virgin olive oil, season and drizzle over the salad. Serve the salad with crusty fresh bread.

Nutritional info

Per serving: 412kcals, 36.6g fat (14.1g saturated), 19.4g protein, 3.3g carbs, 3g sugar, 2g salt

Chef's tip

To make this vegetarian, leave out the bacon.

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