Summer salad

with Golden Groves olive oil

Fennel, 2 medium bulbs

Zucchini, 3 small

Salt, big pinch

Red Grapefruit, 1

Capers, 2 tbsp

Oregano, 1 tbsp dried

Cherry tomatoes, 1 big handful

White wine vinegar, 1 tbsp

Lemon, 2  tbsp juice

Olive oil, 3 tbsp

Slice the zucchini long ways and the fennel too (you want it to be quite thin like ribbons so I do this using a mandolin). Save the tips of the fennel and set aside. Put them in a bowl then sprinkle with salt. Squeeze the lemon juice over them, then follow with the vinegar and the olive oil.

Using your hands, carefully toss the zucchini and fennel and leave to sit while you finish off the salad.

Cut the pith from the grapefruit, then slice the grapefruit into circle discs about half a cm thick removing the pips if there are any, then cut in half so they are semi circles. 

Add the capers, dried oregano, tomatoes and pick some fennel tips and add to the bowl of zucchini and fennel. Toss gently with your hands then add the grapefruit and toss carefully again. Arrange in a bowl or a dish and twirl some of the zucchini so that they are standing up.

Season with more salt and olive oil if desired. Serve alongside fish, with feta or potatoes.