Instructions

1. Using a vegetable peeler, slice the courgettes into long strips. Put them in a mixing bowl, add the oil and fennel seeds, then marinate for 10 minutes.
2. Cut or shred the fennel into very thin slices.
3. Fry the bacon in a pan until crispy then drain on paper kitchen towels.
4. Grill the courgette slices on the grill, BBQ or in griddle pan for a couple of minutes on each side until soft and charred.
5. In a large salad bowl, mix the grilled courgette, bacon pieces, fennel strips, then drizzle with lemon juice (and extra olive oil if needed), then crumble the goat cheese on top.
6. Serve at room temperature.