Ottolenghi's fennel and courgette with preserved lemon dressing (zucchini)

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

2 large fennel bulbs (750g), trimmed, cut in half lengthways and finely shaved about 2mm thick (use a mandoline, if you have one)

2 courgettes (420g), trimmed and finely shaved lengthways about 2mm thick (again, use a mandoline, if you have one)

1 big handful (15g) mint leaves, roughly chopped

1 big handful (15g) dill, roughly chopped

5 tbsp (15g chives), roughly cut into 1½cm lengths

60ml olive oil

Salt and black pepper

1½ tsp fennel seeds, toasted and roughly crushed in a mortar

subheading: For the preserved lemon dressing:

40g preserved lemon (ie, 1 to 2 lemons), seeds discarded and roughly chopped (35g net weight)

½ small shallot, roughly chopped (20g)

1 garlic clove, peeled and crushed

1½ tbsp lemon juice

2½ tbsp olive oil

1½ tsp pink peppercorns, roughly crushed in a mortar

Note: Ingredients may have been altered from the original.

Directions at theguardian.com

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