Fennel, Blackberry and Feta Salad

This fennel, blackberry and Feta salad was a perfect summer salad - so refreshing! If you can get your hands on yuzu vinegar, please buy it and use it here, it elevates this salad from delicious to sublime. It is also the healthier option as it did not require olive oil to soften its sharpness. If not, lemon juice works as well.

This recipe serves four, but keeps for a few days in the fridge and just keeps on getting better and better. Only add the Feta when ready to serve though.

1 large fennel bulb

1 punnet blackberries

1 bunch tarragon, leaves only

6 oz best Feta you can find (I used a Greek one from the local cheese shop) crumbled

1 Tbsp yuzu vinegar (or 2 tsps lemon juice + 1/2 tsp grated lemon rind + 1 Tbsp of extra virgin olive oil)

Remove the end of the fennel bulb and shave it on a mandolin or slice it as thinly as you can with a knife.

When ready to serve, toss again. Spoon into your serving dish and top with the blackberries and the Feta.