Beyond its water content, courgettes contain essential nutrients such as vitamins A and C, and potassium
Ingredients
Cooking Instructions
Download PDF1
Using a peeler, peel the courgette into ribbons. Quarter, trim and core the fennel, reserving the fronds. Thinly slice the fennel. Shred the lettuce. Place the courgette, fennel and lettuce in a large salad bowl.
2
To make the vinaigrette, grind the seeds with a pestle and mortar. Juice the lemon and orange. Place the seeds and the citrus juice in a small bowl. Add enough of the oil to balance the acidity of the dressing. Season well.
3
Drizzle the dressing over the salad and toss to combine. Add more seasoning, if required.
4
Scatter over the reserved fennel fronds and serve.
