Ingredients :
- 2 Fennel bulbs - thinly shaved
- 2 Lebanese cucumbers - peeled into ribbons (use a vegetable peeler)
- 1 handful dill, coarsely chopped
- 2 large handfuls of Italian flat-leaf parsley, chopped
- 1 handful mint leaves, chopped
- 100 g feta, crumbled
- Juice of 2 lemons
- 3 tbsp olive oil
- 50 g pine nuts, toasted
Method :
- Place the fennel, cucumber, dill, mint, parsley and feta together and toss gently to combine.
- In a separate bowl, whisk the olive oil and lemon juice to form a vinaigrette.
- Serve the salad on a flat plate. Pour the dressing over the salad and season with salt. Scatter the pine nuts over the top.
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