Courgette & Fennel Carpaccio

Rosemary is one of my favourite herbs; it’s pungent aroma  instantly transports me to the arid hills and crags of Kalymnos or the Costa Blanca – but today it is so cold and damp that even if I close my eyes I’m not there!  So for my lunch I paired the salad with some hummus and olives to deepen the Mediterranean vibe and add cheer to a northern hemisphere kind’a day!

1 medium courgette

1 medium-size bulb of fennel

Handful of parsley, chopped

3 sprigs of rosemary, de-stalked & minced

1 small clove garlic, crushed

1 tbsp. pollen grains (optional)

Dressing:

3 tbsps. extra virgin olive oil

1 tbsp. sherry balsamic vinegar

1 tsp. honey

1 tsp. wholegrain mustard

Sea salt and black pepper

Finely slice or mandoline the courgette and fennel into a glass bowl and then add the herbs and garlic.  Blend together the dressing ingredients and pour over everything and blend well.  Cover and leave to marinade for several hours or overnight if you can – perfect for lunch the next day!

2018-05-18T10:01:09+00:00February 19th, 2018|Recipes, Salads|