Click on the toggle below for conversion to US Cooking Units.
Honey Garlic Yoghurt
In a small mixing bowl, add sheep milk yoghurt, crushed garlic, honey and lemon juice.
Using a small whisk, mix together until well combined. Set aside for assembly.
Trim the top of the fennel, removing stalks and fronds and cut in half.Using mandoline and thinly shave fennel bulb.Place shaved fennel into a bowl of cold water with a squeeze of lemon to reduce oxidation. Leave until assembly.
Trim courgette top and bottom and carefully use a Y peeler to slice courgette lengthwise into long, thin ribbons. Repeat with both courgettes.
Peel carrots and discard skin. Then continue to use the peeler to shave thin strips of carrot.
Remove peel from ruby grapefruit. Carefully cut along the membranes and slice the ruby grapefruit segments out.
Wash and rinse radishes thoroughly. Trim the stalks and then finely slice into matchsticks.
Over medium-low heat, toast fennel seeds for 1 minute in a dry pan until fragrant. Stir and frequently move to avoid burning. Once they are ready, remove quickly from the pan.
Orange Juice Vinaigrette
Add orange juice, olive oil and salt in a small bowl.
Mix all ingredients well.
In a medium mixing bowl, add shaved courgette, carrot, fennel and ruby grapefruit.
Dress with orange juice vinaigrette and mix well.
Use a large serving plate and spread honey garlic sheep milk yoghurt in a circle on the plate.
Tumble dressed salad on top of the honey garlic yoghurt.
Sprinkle toasted fennel seeds and scatter pistachio kernels to finish
Fry Pan Small
You can substitute sheep milk yogurt for cow milk Greek yoghurt for the dressing.
If ruby grapefruit is not in season, replace with oranges instead.
For a nut free version, replace pistachio with pepitas.
The salad needs to be served immediately after dressing as courgette will release extra water and make the salad too wet.