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A refreshing salad that’s quick to make, especially if you have an electric grater.

SERVES 4

2 tbsp lemon juice

2 tbsp extra-virgin olive oil

salt and freshly ground pepper

1 large fennel bulb

225g (8oz) carrots, coarsely grated

4 spring onions, chopped

Put the lemon juice and oil into a large bowl with a little salt and pepper and mix to make a simple dressing.

Wash and slice the fennel, trimming off any tough outer layers but keeping any feathery green tops; chop these green bits and add to the bowl.

Add the grated carrots and spring onions. Mix well together.

If possible, leave for an hour or so before serving – this salad improves with standing.