These days I try as much as possible to bring to the table fresh dishes, with as many vegetables as possible, diversified, tasty, original. Not all my experiments end up pictured and documented (sometimes not even eaten), but today's try turned pretty good. For this, I have to share my secret: it's the garlic! Yes, put garlic on everything and you might raise your change to have a tasty result. Ok, don't take it literally, don't put garlic on Pavlovas and Brownies...

Enjoy the Fennel and Zucchini Salad as a side dish with fish or meat or eat as a main with some delicious crusty bread!

Ingredients for 4 servings as side dish:

• 1 fennel 
• 6 baby zucchini or 1 normal size zucchini 
• 1 small bunch parsley 
• 50 gr. raw pumpkin seeds
• 3 cloves of garlic 
• juice from one clementine/mandarine
• 3 tbsp olive oil
• 1 tbsp white vinegar 
• 1 tsp salt
• 1/2 tsp ground pepper 

Method:

1. Place the raw pumpkin seeds in a pan and fry on the stove on high heat for about 5 min., until the seeds are crunchy, by mixing them constantly to they will not burn. When done, transfer on a plate to cool until ready to use.
2. In a large bowl add the crushed garlic cloves, juice from one clementine/mandarine, olive oil, vinegar, salt and pepper. Whisk very well until the dressing has emulsified. 
3. Thinly slice the fennel, either by hand with a sharp knife or by using a mandolin. Transfer it to the bowl with the dressing.
4. Thinly slice the zucchini and add it to the fennel. 
5. Chop the parsley and add it to the salad.
6. Lastly, add the fried pumpkin seeds to the salad and toss everything together. 

Enjoy as a side dish for fish or meat or eat as a main with some delicious crusty bread!