Courgette and Fennel Salad

September abundance when the days are warm, but the nights are cold, the last courgettes have all come at once, and the fennel, fattening up nicely now, are threatening to bolt to seed. Here’s a crunchy lunch, fresh and crisp to match the bite in the air.


  • 5 small courgettes
  • 2 fennel bulbs
  • Small bunch of dill
  • Small bunch of mint
  • 1 lemon
  • 1 shallot
  • 100 ml white wine vinegar
  • Olive Oil
  • Sea Salt


Thinly slice the shallots into rounds and place in the white wine vinegar to pickle slightly. Thinly and slice the courgettes and fennel. The finer the better. Grate the lemon zest into the mixture. Whisk up a simple dressing with the olive oil and lemon juice, about 1 part juice to 2 parts oil. Toss through the courgettes and fennel. Add a generous pinch of sea salt. Chop the herbs. Mix the herbs and vegetables together, add any fronds left over from the fennel. Scatter the shallots over the top and serve.

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