Summer recipes: courgette, fennel and kohlrabi salad

Part of our new recipe series – a zingy, zesty salad, perfect for hot days...

SERVES FOUR

This simple salad pairs crunchy raw veg with citrus and spice. The fennel seeds accentuate the fennel bulb’s natural flavour, while the caraway is a good match for the brassica flavour of the kohlrabi. If you don’t have all the spices just use those you do. Cut the veg as thinly as you can (or use a mandolin).

Ingredients:

● 1 courgette

● 1 fennel bulb, trimmed and fronds reserved

● 1 kohlrabi, peeled

● several large mustard leaves, or other peppery salad leaves, e.g. rocket

For the vinaigrette

● 3/4 tsp fennel seeds

● 1/4 tsp caraway seeds

● juice of 1/2 lemon

● juice of 1/2 orange

● 5 tbsp extra virgin olive oil

● salt and black pepper

Method:

1 Halve the courgette lengthways and slice each half cross-ways on the diagonal as thinly as you can.

2 Quarter and core the fennel, then slice as thinly as you can. Cut the kohlrabi into matchsticks.

3 Lay the mustard leaves on top of each other, roll up like a cigar then cut into thin ribbons.

4 Make the vinaigrette by grinding the seeds with a pestle and mortar and then mixing in the citrus juices and enough olive oil to balance their acidity. Season with salt and pepper to taste.

5 Toss all the ingredients together, check for seasoning and serve garnished with the reserved fennel fronds.

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