Courgettes are in abundance in my garden at present, so I have been coming up with loads of different ways to use them and this salad is a real winner. So light, refreshing and utterly moreish, I’m sure that like me, you will be eating it all summer long!
When making this salad I like to use the small seedless watermelons, which taste nice and juicy but are not as watery as the larger melons. It also reduces the faff of removing the seeds.
I love using the fennel pollen at this time of year, not only is it very pretty but has a wonderful intense aniseed flavour which really adds to this dish. If you cannot find fennel pollen, you can use 1tbsp of fennel seeds and blitz them in a seed grinder or nutribullit instead.
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Using a potato peeler, peel the courgette into ribbons add the lemon juice and a sprinkle of salt. Cut the watermelon into cubes the size of a large dice and place in a bowl, add the courgette ribbons, olive oil and a twist of black pepper. Toss together and place on a pretty plate. Crumble over the feta and sprinkle over the fennel fronds before serving.
Ingredients
Instructions
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