Zucchini Fennel Summer Salad
When we were living in Sydney there was an Italian restaurant around the corner called Fratelli Fresh which we remember fondly. We often found ourselves there for a cheeky weeknight dinner. They had some really wonderful dishes on their menu and one of them we actually copied and put on our wedding menu as we loved it so much. We like it so much in fact we continue to make it especially in Summer when there is an abundance of fresh zucchini and herbs.
2-3 mixed colour zucchinis (yellow and green for the mix and looks)
1 fresh fennel bulb (ideally keep some of the fennel tops)
1 small bunch of flat leaf parsley
Handful of fresh mint
Juice of one small lemon
Really good olive oil
Shaved fresh parmesan
One jar of olives (ideally the green Sicilian, but Kalamata also works)
Salt & Pepper
It’s super easy and quick to make. Using either a mandolin or a normal vegetable peeler, thinly slice your zucchini and fennel bulb lengthways. Pit your olives and tear into rustic chunks. Roughly chop the fresh herbs and fennel tops and combine everything in a large salad bowl. Dress with lemon and olive oil to taste and ensure to season. Before serving use your peeler to generously shave some parmesan on top. Serve with good crusty bread.