Fresh and zingy, this fresh green salad of cucumber, fennel and parsley, topped with a zesty lemon dressing makes the perfect side dish for a weekend barbecue.
- In a large bowl, combine the cucumber, fennel, lamb’s lettuce, chives and lemon zest. Scatter over the poppy seeds.
- To make the dressing, put the olive oil, parsley, garlic and lemon juice in a blender and whizz to combine. Gradually add 1-2 tbsp water until the mixture reaches a pourable consistency. Serve the dressing on the side to spoon over the salad.
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