1/4 Cucumber, pumpkin oil, 1/2 fennel bulb, 75g feta
OK, I confess, I constantly pair fennel with cucumber. Oh I might add melon into the mix, or a variety of salad leaves but every time I buy a bulb of fennel I feel myself drawn to the cucumbers like a moth to a flame. There's just something about the delicate freshness of cucumber and the heady fragrant fennel that WORKS. Paired with the tang of feta and the rich nuttiness of the pumpkin oil this salad is absolutely glorious.
1) Wash the cucumber to ensure there are no traces of wax on the skin. Slice into thick discs and then quarter each disk.
2) Slice and dice the fennel, removing the outer layer if it feels tough or scarred.
3) Toss together along with the cubed feta and drizzle with pumpkin oil.