You can play around with the quantities of the core vegetable ingredients in this recipe, depending on how many are available to you – really it doesn’t matter how much of them you use. You can add some finely chopped, seasonal herbs at the end before serving.
• 2-4 courgettes
• 2 florence fennel bulbs
• 2-3 spring onions, chopped
• 4-6 tbsp olive oil
• 1 garlic clove, finely sliced
• Juice of 1 lemon
Cut the courgettes and fennel bulbs lenghtways in to thin slices and set aside in a large bowl with the spring onions. In a small bowl, mix the oil, garlic and lemon juice and season really well. Pour this over the vegetables and mix well to ensure they all have a decent covering. The veg can either be fried up in a frying pan (you won’t need to add oil), cooked on a barbecue or griddle pan, or grilled. You are aiming to get them nicely charred, not burned, and tender inside. Just a few minutes on each side should do. Serve warm.