Eat more greens with this fresh zucchini salad marinated with extra-virgin olive oil, lemon juice and fresh chillies.
2 large (about 300 g) zucchini, cut into
long, wide strips using a peeler,
vegetable slicer or Asian grater
½ fennel bulb, finely sliced, plus fronds
1 small red chilli, halved, deseeded
and finely sliced
1 tablespoon roughly chopped pistachios
2 tablespoons extra-virgin olive oil
Juice 1 lemon
Fresh herbs, if on hand
Sea salt and freshly ground black pepper
