Carrot and Courgette Salad


  • 2 carrots
  • 1 courgette
  • 1 fennel
  • 1 bouquet of flat leaf parsley
  • 1 tbsp. olive oil
  • Sea salt and pepper


  • 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
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