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

Ingredients

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

Ingredients

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

Method

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.
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.
Mix the lemon juice with the extra-virgin olive oil, season and drizzle over the salad. Serve the salad with crusty fresh bread.

Method

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.
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.
Mix the lemon juice with the extra-virgin olive oil, season and drizzle over the salad. Serve the salad with crusty fresh bread.

delicious. tips

To make this salad vegetarian, leave out the bacon.

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