AuthorJustin GillamCategory, , DifficultyBeginner

An amazing colorful vegetarian salad with roasted Organic fennel, and courgette ribbons all combine with a sweet zingy lemon and honey dressing.
Simple to put together, a refreshingly crunchy and vibrant side for those summer gatherings.
Courgettes are amazing raw, using a peeler to shave delicate slices adds a fun look, the y are full of VIT C and a perfect addition to your 5 a day.

Yields2 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

 1 Fennel
 2 Courgettse
 2 Red onions
 2 Plum tomatoes
 2 Lemons
 3 tbsp Honey
 100 ml Olive oil
 Fresh mint and parsley
 1 Bread
 Fresh rosemary
 Watercress
 Drizzle of olive oil

1

First job is to bake the fennel, unless your going to shave the fennel in to a salad raw, I always like to cook mine, it really sweetens the flavour and helps break down the fibers.
Cut of the root end leave a flat service so it can stand upright in the oven.
Drizzle with some olive oil, cook in the oven at 170c for roughly 35-45 mins depending on the size.
When its cooked you should be able to just tear apart the fennel.
Place in the fridge to cool down ready for later

2

Now make the croutons, If you have a slice of sourdough or some thing rustic, brilliant, but if not any piece of old bread will work.
Cut or tear the bread in too medium size pieces, coat with olive oil, salt and pepper.
Lay out flat on a baking tray, pick and scatter small sprigs of rosemary over the top.
Bake in the oven until golden brown and crispy.
Put to the side until later

3

Using a vegetable peeler, carefully shave the courgettes from one end to the other, creating ribbons, place in a mixing bowl.
Peel, cut in half and slice the red onion as thin as you can, place in the bowl with the courgette.

4

In a small mixing bowl juice and zest the 2 lemons, add honey, olive oil.
Finely chopp the fresh mint and parsley, add to mix and stir well.

5

Now add the dressing to the shaved courgette.
Thoroughly mix and place in the fridge for 20 mins.
This will allow the courgettes to absorb all those amazing flavors,

6

To serve, cut the fennel in to 4 across the root, then peel apart, 1/4 the tomatoes, place on your bowl.
Now remove the courgettes from the fridge, scoop out the mixture and smother the fennel and tomatoes, making sure you scrap out all of the dressing.
Scatter your crouton across the top, I topped mine with sprinkle of watercress and sprigs of mint.
That's it....done......enjoy

Ingredients

 1 Fennel
 2 Courgettse
 2 Red onions
 2 Plum tomatoes
 2 Lemons
 3 tbsp Honey
 100 ml Olive oil
 Fresh mint and parsley
 1 Bread
 Fresh rosemary
 Watercress
 Drizzle of olive oil

Directions

1

First job is to bake the fennel, unless your going to shave the fennel in to a salad raw, I always like to cook mine, it really sweetens the flavour and helps break down the fibers.
Cut of the root end leave a flat service so it can stand upright in the oven.
Drizzle with some olive oil, cook in the oven at 170c for roughly 35-45 mins depending on the size.
When its cooked you should be able to just tear apart the fennel.
Place in the fridge to cool down ready for later

2

Now make the croutons, If you have a slice of sourdough or some thing rustic, brilliant, but if not any piece of old bread will work.
Cut or tear the bread in too medium size pieces, coat with olive oil, salt and pepper.
Lay out flat on a baking tray, pick and scatter small sprigs of rosemary over the top.
Bake in the oven until golden brown and crispy.
Put to the side until later

3

Using a vegetable peeler, carefully shave the courgettes from one end to the other, creating ribbons, place in a mixing bowl.
Peel, cut in half and slice the red onion as thin as you can, place in the bowl with the courgette.

4

In a small mixing bowl juice and zest the 2 lemons, add honey, olive oil.
Finely chopp the fresh mint and parsley, add to mix and stir well.

5

Now add the dressing to the shaved courgette.
Thoroughly mix and place in the fridge for 20 mins.
This will allow the courgettes to absorb all those amazing flavors,

6

To serve, cut the fennel in to 4 across the root, then peel apart, 1/4 the tomatoes, place on your bowl.
Now remove the courgettes from the fridge, scoop out the mixture and smother the fennel and tomatoes, making sure you scrap out all of the dressing.
Scatter your crouton across the top, I topped mine with sprinkle of watercress and sprigs of mint.
That's it....done......enjoy

Roasted Organic fennel, shaved courgette salad, lemon, honey and baked rosemary croutons