Marinated fennel and courgette salad with basil

by Delicious magazine
Marinated fennel and courgette salad with basil


1 large fennel bulb
6 baby courgettes or 3 big ones
Juice of 2 lemons
50ml extra-virgin olive oil
Sea salt flakes
Basil leaves


Slice the fennel bulb as finely as you can (set the fronds aside), and spread out in a wide, non-metal dish. Very finely slice courgettes (set any flowers aside and leave them whole or slice in half carefully if they’re big), then put them in the dish with the fennel. Squeeze over the juice of both lemons and drizzle over 50ml extra-virgin olive oil. Season with sea salt flakes, then gently toss everything together and leave to marinate for 30-60 minutes. To serve, transfer the veg to a serving platter (leaving any excess marinade behind), add the courgette flowers, a handful of basil leaves and the fennel fronds (or a few dill sprigs), then drizzle with a little more olive oil. Season with salt and pepper, then serve. delicious. tips We recommend you serve this after the main course, in the traditional Italian way. It’s a great palate cleanser after the steak’s big flavours.

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