Courgette, Fennel & Salad

Another good one for courgette gluts, this dish is best served warm, perhaps with some pitta bread and a few other Rocket Bowls, or as a side dish to chicken or fish.


  • 1 courgette, sliced diagonally
  • 1 fennel bulb, sliced
  • 1 garlic clove, crushed
  • handful parsley leaves, chopped
  • handful toasted pumpkin seeds
  • glug of olive oil
  • zest from half a lemon
  • sea salt & pepper


  1. Add oil to a frying pan. Gently fry courgette and fennel on a medium heat for approx 10 minutes until they soften.
  2. Add the garlic and cook for a further 2-3 minutes
  3. Add the parsley, lemon zest and a pinch of sea salt and pepper.
  4. Sprinkle with toasted pumpkin seeds and serve