Braised Fennel & Courgette Salad
18th August 2014
Where to begin with the nutrient content of this salad? Can I just say that it’s packed full of unique phytonutrients, vitamin C, folate, potassium, fibre…..
2 fennel bulbs
4 tablespoons of olive oil
Juice of 1 lemon
Serves 4 as a large side dish
- Pre-heat oven to 200 degrees and line a baking tray with baking parchment.
- Trim the fennel, reserving the feathery green bits for the salad. Cut into about 8 pieces and place on baking tray. Drizzle with olive oil, half the lemon juice and season with salt and pepper. Cover with foil and bake for 30 mins.
- Use a vegetable peeler to make courgette ribbons out of the courgettes.
- When the fennel is done, leave it to cool for a little while and then arrange it and the courgettes on a serving dish. Scatter with torn mint leaves and fennel feathers, season and pour over any juices from the baking tray and the rest of the lemon juice.