3 GREAT WAYS WITH... FRESH HERBS

Bring dishes to life with colour and flavour

Fennel, Zucchini, Mint and Walnut Salad

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

Serves 6, Prep 20 mins

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 bowl. Toss to combine.

4 Arrange on a serving plate. Sprinkle with remaining walnuts. Garnish with extra mint leaves.