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Courgette and fennel salad marinated in garlic, fennel leaf, lemon, purple spring onion and sumac
Serves 4 Starters and mains
Ingredients
- 1 round courgette
- 5 small green courgettes
- 1 small yellow courgette
- 2 fennel bulbs with fronds
- 2 garlic cloves, crushed with a little salt
- 125ml extra virgin olive oil
- ¼tsp Persian blue salt (available to buy online)
- ¼tsp ground black pepper
- pinch caster sugar
- zest 1 lemon
- juice 2 lemons
- 3 purple spring onions, finely sliced diagonally
- 2tsp sumac
Method
Thinly slice the courgettes and fennel (reserving the fronds) using a mandoline or vegetable peeler, and arrange in a large non-reactive dish.
Put the salty garlic in a bowl, add the oil and lemon zest and season with the Persian blue salt, black pepper and caster sugar.
Whisk in the lemon juice gradually and pour over the vegetables. Scatter over the onions and fennel fronds and dust with sumac, then toss and leave to marinate for 1-4 hours before serving.
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