A SUMMER SALAD WITH SEA FENNEL, SPEAR MINT AND ZUCCHINISalads
A QUICK SALAD WITH ZUCCHINI, SPEAR MINT AND SEA FENNEL
ADJUST THE QUANTITIES OF THE IGREDIENTS TO THE NUMBER OF YOUR GUESTS
Choose zucchini as tender and fresh as possible.
Cut them in small cubes. The smaller the better.
Add salt, lemon juice and stir them to absorb the lemon.
Meanwhile, finely chop green onion leaves, raw ( not pickled ) sea fennel and plenty of spear mint,
I also used tender leaves of carrots, but you may use a little parsley.
Black pepper, black cumin, cumin and coriander to enhance the taste.
Add feta cheese grated by hand and stir well with a little olive oil.