fennel is a long-standing favourite vegetable of mine, it wasn’t something that i ate when i was growing up – i don’t think we could get it in malawi – and i’m not sure when or why i tried it but now it’s something i instinctively reach for when i’m at the market.

raw fennel in salads is a particular favourite and yet it’s something i often forget about. my default approach involves lemon juice, olive oil and garlic but this simple salad with its zingy asian flavours made a nice change.

i served this with salmon that had been roasted with chilli and garlic plus some brown rice.

asian fennel, courgette and radish salad (serves 2)

1 bulb fennel, thinly sliced

2 courgettes, halved, seeds removed then diced

a handful of radishes, thinly sliced

dressing:

1 red chilli, deseeded and finley chopped

1 tablespoon rice vinegar

juice of 1 lime

1 teaspoon caster sugar

slice the fennel and radishes thinly. halve the courgettes lengthways, removed the seeds and cut into small dice. mix the dressing ingredients and mix well with the vegetables