Triple tested: Full of fresh, zesty summer flavours, this herby courgette and fennel dish makes the perfect veggie side.
- 3 courgettes, sliced diagonally
- Juice and zest of half a lemon
- 3tbsp olive oil
- 1tbsp dried thyme
- 1 large bulb of fennel, thinly sliced
Heat half the oil and thyme in a large frying pan, add the fennel and cook for 2-3 mins. Remove from the pan and set aside.
Heat the remaining oil and fry the courgettes on a high heat for 2-3 mins until almost tender.
Return the fennel to the pan and add the lemon zest and juice.
Season with salt and freshly ground black pepper, and serve.