Serve warm or cool this Grilled Fennel, Courgette and Parmesan salad is a perfect accompaniment to seafood or chicken. We used a mandolin to slice the courgette but a knife will slice the vegetables fine enough. Use a BBQ or grill pan to cook the vegetables.
Ingredients (serves 4)
2 heads of fennel thinly sliced – trimmed of stems (retain some fronds for garnish)
2 courgettes, thinly sliced
1 lemon (zest and juice)
60 grams Parmesan cheese, shaved
Salt and pepper
- Brush sliced vegetables with olive oil and grill until charred on both sides.
Make sure you don’t overcook as both of these vegetables don’t require to be cooked too long.
- Mix vegetables with Parmesan cheese, lemon zest and juice and an extra drizzle of olive oil.
- Serve on a platter or bowl piled up and top with extra Parmesan cheese and a garnish of fennel fronds. Enjoy!