INGREDIENTS

2 large zucchinis, peeled into ribbons
1 bulb of fennel, trimmed and thinly sliced
1 large avocado, sliced
1 cup snow peas, ends removed
2 pears, thinly sliced
4 radishes, thinly sliced
3 tablespoons goats cheese
handful of walnuts
dill, roughly chopped

Dressing
1 lemon, juiced
2 tablespoons olive oil
salt and pepper

TO MAKE

To prepare the fennel, cut the bulb vertically in half and remove the stalks. Once halved, scoop out the core of the fennel. Placing the flat side down, slice each half bulb diagonally to create thin strips. Next slice the radishes, before adding the sliced fennel and radishes to a bowl of iced water to stand for 15 minutes.

Meanwhile, top and tail the snow peas, thinly slice the zucchini and core and thinly slice the pear. Next, combine the dressing ingredients in a jar and shake well.

Drain the fennel and radishes and pat dry, before adding to a bowl with zucchini, pear, snow peas and avocado. Crumble some goats cheese over the salad, along with a sprinkle of fresh dill and a handful of walnuts. Drizzle over the dressing and toss lightly. Enjoy straight away to prevent the salad from going soggy.