courgette
Five minute salad
- fennel bulb
- celery
- mint
- lemon
Remove the core from 1 fennel bulb with a paring knife and slice as thinly as possible. Slice 1 courgette lengthways into ribbons. Peel and discard the fibrous skin from 1 celery stalk and chop into 5mm/ ¼ in pieces. Combine with a few mint leaves. For a dressing, add the juice of ó lemon, a drizzle of olive oil and a pinch of salt.
Recipes and images from Savage Salads: Fierce Flavours, Filling Power-Ups by Davide Del Gatto & Kristina Gustafsson, photography by Kim Lightbody. Published by Frances Lincoln (£16.99).
More information on the book can be found at www.quartoknows.com