3 tablespoons |
olive oil |
2 tablespoons |
lemon juice or wine vinegar |
|
salt |
|
freshly ground black pepper |
3 sticks |
pinkest rhubarb, trimmed and cut on an angle into 5mm slices, tossed with 1 teaspoon caster sugar |
1 |
large fennel bulb, trimmed and cut into 5mm slices |
1/2 a bunch |
celery, trimmed and cut on an angle into 5mm slices, (keep the leaves separate and roughly chop) |
1 bunch |
radishes, trimmed and cut into 5mm slices |
200g |
goat’s curd cheese or young goat’s cheese |
a small bunch |
fresh mint, dill or parsley, leaves roughly chopped |