Shaved Zucchini & Fennel Salad

This salad is the perfect accompaniment to any meat cooked up on the grill: its simplicity and freshness marry perfectly with the smokiness inherited from flame broiling. If you don't have a mandoline use a very sharp chef's knife to prep here: slice the zucchini & fennel very, very thinly, and be sure to leave the salad to marinate for at least an hour - you want a slightly soft pickle to the zucchini with a bit of a crunch still left in the middle. I've used yellow and green courgette here for a pretty visual punch.

Serves 4

• 1 medium zucchini, yellow or green, thinly sliced

• 1 large or 2 small fennel bulbs, shaved

• 1/2 cup loosely packed chopped basil

• 2 Tbsp. roughly chopped dill

• 1/3 cup fresh lemon juice

• 1/3 cup extra virgin olive oil

• sea salt

• 4 cups arugula

• 2 Tbsp. honey

• 1/2 cup pine nuts, toasted

• 1/2 cup feta cheese, crumbled

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 up to an hour - you want it to soften the vegetables in a slight pickle.

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 and the honey on top. Toss gently but thoroughly.