Courgette and fennel salad
Serves
2-4
Good for:
Lunch,
Dinner
Ingredients
- 1 large courgette cut into thin strips (I used a wide peeler)
- 1 large or 2 small fennel bulbs sliced
- 2 tablespoons chopped chives or parsley
For the dressing:
- 1 lemon, juice only
- 1 tablespoon apple cider vinegar or more lemon juice – see note below
- 1/2 teaspoon Dijon mustard
- salt and pepper to taste
to serve:
- 1 tablespoon toasted sesame seeds or pinenuts to garnish
- Add diced smoked tofu, tofu ‘feta’ or cannellini beans for a filling meal
Step by Step Instructions
Step 1
Mix the lemon juice, vinegar, mustard, salt and pepper together in a small jug and whisk to combine.
Step 2
Place the courgette and fennel in a bowl with the herbs and mix together with your hands. Pour over the lemon juice mix and toss to combine well.
Step 3
Place on a serving plate, scatter seeds or pine nuts over the top and serve. Add extra plant-based protein if desired
Notes
If you cannot tolerate vinegar, just increase the amount of lemon juice.
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