This delicious side dish is simple but smart and will bring a touch of freshness to any main meal!
1 Tbsp olive oil
4 courgettes, cut into disks on the diagonal, then sliced into sticks
1 red chili deseeded and finely chopped
100g bag baby spinach
zest of 1 lemon
Heat 1 tbsp oil in a frying pan.
Fry the courgettes over a high heat until just tender, about 4 mins, adding the chilli for the final min.
Take off the heat and toss though the spinach until just wilted. Add the lemon zest and season to taste.
Put in a serving dish and pour over a little more olive oil just before serving.
If you're using a knife to prep here, do your best to slice things very, very thinly - not quite see through thin, but close
1 medium-large zucchini, sliced into paper thin coins
2 small fennel bulbs, trimmed and shaved paper-thin
15 g loosely chopped fresh dill
80 ml fresh lemon juice, plus more if needed
80 ml extra virgin olive oil, plus more if needed
fine grain sea salt
4 or 5 generous handfuls arugula
Honey, if needed
60 g pine nuts, toasted (I used almonds)
60 g feta cheese, crumbled
1. Combine the zucchini, fennel and dill in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.
2. When you are ready to serve the salad, put the arugula in a large bowl. Scoop all of the zucchini and fennel onto the arugula, and pour most of the lemon juice dressing on top of that.
3. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed. If the lemons were particularly tart, you may need to counter the pucker-factor by adding a tiny drizzle of honey into the salad at this point. Let your taste buds guide you. Serve topped with pine nuts and feta.
Serves 4 to 6.
Prep time: 10 min
101 Cookbooks: Heidi Swanson