Shaved fennel, courgette and carrot with orange, dates and pine nuts

Name: Shaved fennel, courgette and carrot with orange, dates and pine nuts
Yield: 2
Ingredients: 1 Fennel bulb, medium, sliced very thinly with a sharp knife or mandolin (Main); 1 Courgette, mediun, peeled into ribbons with a vegetable peeler; 1 Carrot, medium, peeled and shredded or peeled into ribbons with a vegetable peeler; 2 Oranges, peeled, sliced; 4 Medjool dates, chopped; 2 Tbsp Pine nuts, (optional); 1 Orange, juiced; ½ Limes, juiced; 1 ½ Tbsp Extra virgin olive oil

for 2 people

Tamara West

By

Nadia Lim

Food writer and author

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Ingredients

1	Fennel bulb, medium, sliced very thinly with a sharp knife or mandolin (Main)
1	Courgette, mediun, peeled into ribbons with a vegetable peeler
1	Carrot, medium, peeled and shredded or peeled into ribbons with a vegetable peeler
2	Oranges, peeled, sliced
4	Medjool dates, chopped
2 Tbsp	Pine nuts, (optional)

Dressing

1	Orange, juiced
½	Limes, juiced
1 ½ Tbsp	Extra virgin olive oil

Directions

Arrange fennel, courgette, carrot and oranges on plates. Scatter over dates and pine nuts.
Mix dressing ingredients together, season with a little salt, and dress salad.