Marinated courgette, shaved fennel and gooseberry salad
A perfect summer salad. If gooseberries are out of season, nice tart red or blackcurrants make for a great substitute.
Preparation 40mins Servings 4
- 3 or 4 medium-sized firm courgettes
- 2 bulbs of fennel
- 1 punnet of gooseberries (or currants)
- 1 clove of garlic chopped really finely
- 1 lemon
- Rapeseed oil
- Fresh mint, dill, fennel tops
- Salt, pepper, sugar
- Edible flowers to finish
Top and tail the gooseberries then slice into thick rounds, toss with a pinch of salt and a pinch of sugar then set aside to macerate.
On a mandolin (or a vegetable peeler) thinly slice the courgette length-ways into long ribbons, and then do the same with the fennel keeping it thin.
Toss the two vegetables together with the garlic, the juice from the lemon, some salt and a little twist of pepper, drizzle over a little oil then leave to marinate for 10-15 minutes.
When ready to serve toss the fruit and the vegetables together then roughly chop some herbs and tumble through.
Pile onto plates and top with a few edible flowers and a little drizzle of oil.