- 1 lemon
- 1 tsp sumach
- 1 fennel bulb
- 2 carrots
- 2 courgettes
- A bunch of radishes
- 200g asparagus
- A handful of dill
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Zest and juice the lemon into a large mixing bowl. Add 1 tsp sumach, 1 tbsp olive oil, a pinch of salt and a good crack of pepper. Whisk together with a fork to make a dressing. Set aside.
- 2.
Using a vegetable peeler, shave thin ribbons off the fennel. Peel down to the core, then thinly slice any remaining fennel into matchsticks. Trim and peel the carrots. Trim the courgettes. Peel them into ribbons, turning the veg as you go and stopping when you get to the core. Finely chop the cores.
- 3.
Peel ribbons off the asparagus to match the rest of the veg. Trim the radishes and finely slice them, reserving the radish leaves for later.
- 4.
Add all the ribboned veg to the bowl with the dressing and toss using your hands. Set aside to absorb the flavours for 4-5 mins.
- 5.
Finely chop the dill, stalks and fronds. Roughly chop a handful of the radish leaves. Add the dill and the radish leaves to the ribboned veg. Toss together and serve straight away.
- Tip
New flavours
Turn any leftover radish leaves into a peppery pesto by blitzing with pine nuts, garlic, olive oil and a hard goat or sheep's cheese. Store in a sterilised jar in the fridge, covered with a layer of olive oil. Toss with pasta, rice or potatoes.
