This is a summer salad to me because I’m using two of my favourite ingredients that I basically only eat in the summer: fennel and dill. Rob laughs at me whenever I use dill because I smother everything in it but I just can’t help myself! To me it’s THE flavour of the most bright and beautiful seasons in Sweden. Fennel is another favourite of mine for it’s unique flavour that’s reminiscent of anise and licorice. Together they are gorgeous and the cucumber and lemon that join them in this salad symphony add lots of freshness that cuts through any savoury dish your making this summer. It’s perfect with heavily marinated tofu or tempeh or anything else you might be throwing on the barbecue this summer. Enjoy!

Malin x

Summer Salad with Fennel and Cucumber

Serves roughly 6.

INGREDIENTS:

1 medium sized cucumber

1 medium sized fennel

1-2 spring onions, depending on the size

A large handful of fresh dill

Zest and juice of 1 lemon

1 tbsp extra virgin olive oil

Salt and black pepper, to taste

Chive blossoms, optional

METHOD:

Chop your cucumber into bite sized pieces. Cut off the bits sticking out on the fennel and then cut it into quarters. Slice each quarter starting from the top, leaving the thick bottom piece. This is great to include in stock so save it for later. Also slice the smaller pieces you cut off initially, unless you find them very hard in which case they can go into the stock pot as well. Slice the spring onion and chop the dill.

Combine all the vegetables in a mixing bowl and add remaining ingredients. Mix well and let sit for 15-30 minutes to allow the flavours to come together. Decorate with chive blossoms before serving if you are feeling fancy.

crunchy cucumber dill fennel fresh lemon refreshing salad sallad sommar summer