Fennel, Zucchini, Mint and Walnut Salad
Serves 6, Prep 20 mins
1 medium (225g) fennel, trimmed, halved, shaved 1 large (240g) zucchini, coarsely grated ½ (230g) radicchio lettuce, trimmed, thinly sliced ½ cup small fresh mint leaves, plus extra, to garnish ¼ cup chopped fresh dill ¾ cup (90g) walnuts DRESSING
¹/³ cup lemon juice ¼ cup olive oil 1 tblsp horseradish cream 1 small clove garlic, crushed 1 Place fennel, zucchini and lettuce in a large bowl. Toss to combine. Cover with cold water. Refrigerate for 30 minutes. Drain well. Pat dry with absorbent kitchen paper. Return to bowl.
2 To make dressing, whisk all ingredients in a small jug until combined. Season with salt and pepper.
3 Add dressing, mint, dill and ½ cup of the walnuts to…
