Ingredients:
- 2 carrots
- 1 courgette
- 1 fennel
- 1 bouquet of flat leaf parsley
- 1 tbsp. olive oil
- Sea salt and pepper
Method:
- Clean and slice the carrots and courgette very thin length wise with a mandolin/potato peeler
- Clean the fennel and cut into thin slices
- Pick the parsley leaves off the stalks – just before you use them – they turn brown quickly
- Put the olive oil, salt and pepper in a salad bowl and gently blend in the thin slices and parsley
- Taste with extra salt and pepper if necessary
