This fennel salad laced with citrus, almonds & aromatics comes together easily and is a tasty way to use up all those zucchinis in the garden.
Fennel, zucchini, mint salad with toasted almonds
2 fennel bulbs, thinly sliced
Handful of rocket
6 mint leaves, sliced
1/4 cup almonds, toasted then crushed
To prepare the fennel, slice off the bottom of the bulb and slice thinly. If you have a mandolin this will make it easier but a knife will do just fine. Keep the fennel fronds.
Using a potato peeler, shave long strips of zucchini. Combine with fennel in a bowl add the mint and rocket.
Splash in sherry vinegar, olive oil, salt and pepper. Mix.
Toast the almonds in a small pan on the stove. Chop or crush using a mortar and pestle.
Thinly slice oranges into rounds or half rounds and arrange around the outside of a platter. Pile on the fennel/zucchini mix.
Top with small mint leaves and chopped fennel fronds. Sprinkle with crushed almonds.
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