We’re finishing off Salad Week with a vegetable that is very much in the love-hate category for most people. If you love fennel, then you are definitely going to love this salad and will take no convincing to try making it. However, even if you think you dislike fennel, I’m going to try to persuade you to give this recipe a go anyway. I used to despise fennel – I found the flavour of cooked fennel overwhelming and just couldn’t understand how anyone could enjoy it. Then I discovered Jamie Oliver’s raw fennel and radish salad and suddenly I saw the light. Raw fennel is crisp, sweet and juicy. It still has a strong aniseed flavour, but somehow this worked for me in its fresh, raw form. After a few years of enjoying raw fennel in salads, I now find myself liking cooked fennel in certain dishes – particularly with white fish. I’m on the path to fennel enlightenment.
In my mind, this is a perfect way to get on board with fennel. The intense vegetable can stand up to the chilli heat and zesty lemon, and the courgette adds a sweet mellow flavour. If you really can’t stand fennel, but want a similar salad then substitute it for a bunch of raw asparagus sliced into thin shavings with a speed peeler. Or just double up on the courgette quantities, especially if you can get your hands on both green and yellow courgettes for a burst of colour.
Ingredients 1 medium courgette 2 small fennel bulbs A few sprigs of mint 1 red chilli 1 lemon 1 tbsp olive oil
Salt and pepper