1 small zucchini, sliced into paper thin coins
1 small fennel bulb, trimmed and shaved paper-thin
loosely chopped fresh dill
1/6 cup/80ml fresh lemon juice
1/6 cup/80ml extra virgin olive oil
fine grain sea salt
2 or 3 generous handfuls arugula
honey, if needed
a handful of cherry tomatoes, halved
1/2 cup/2 oz/ 60g pine nuts, toasted (I did not have any kind of nuts but wish I had some)
1/4 cup/50g fresh goat cheese, the original recipe calls for feta but I didn’t have any either
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 for 20 minutes, or up to an hour.
When you are ready to serve the salad, put the arugula on a plate. Scoop some of the zucchini and fennel onto the arugula, and pour some of the lemon juice dressing on top of that. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed. If the lemons were particularly tart, you may need to counter the pucker-factor by adding a tiny drizzle of honey into the salad at this point. Let your taste buds guide you.
Serve topped with (pine)nuts, cheese and cherry tomatoes