Marinated fennel and courgette salad with basil

Marinated fennel and courgette salad with basil
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min, plus marinating

Take a breather between courses with a palate cleansing salad of marinated fennel and courgette ribbons topped with beautiful courgette flowers.

Nutrition: per serving

Calories
37kcals
Fat
11.9g (1.7g saturated)
Protein
2.8g protein
Carbohydrates
3.3g (2.8g sugars)
Fibre
3g
Salt
no salt
Calories
37kcals
Fat
11.9g (1.7g saturated)
Protein
2.8g protein
Carbohydrates
3.3g (2.8g sugars)
Fibre
3g
Salt
no salt

Ingredients

  • 1 large fennel bulb
  • 6 baby courgettes or 3 big ones
  • Juice of 2 lemons
  • 50ml extra-virgin olive oil
  • Sea salt flakes
  • Basil leaves

Method

  1. Slice the fennel bulb as finely as you can (set the fronds aside), and spread out in a wide, non-metal dish.
  2. Very finely slice courgettes (set any flowers aside and leave them whole or slice in half carefully if they’re big), then put them in the dish with the fennel.
  3. Squeeze over the juice of both lemons and drizzle over 50ml extra-virgin olive oil. Season with sea salt flakes, then gently toss everything together and leave to marinate for 30-60 minutes.
  4. To serve, transfer the veg to a serving platter (leaving any excess marinade behind), add the courgette flowers, a handful of basil leaves and the fennel fronds (or a few dill sprigs), then drizzle with a little more olive oil. Season with salt and pepper, then serve.

delicious. tips

  1. We recommend you serve this after the main course, in the traditional Italian way. It’s a great palate cleanser after the steak’s big flavours.

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