Tomato, fennel and lemon salad

This ridiculously simple salad is the perfect foil to a hearty summer BBQ. The cool tomatoes jazz things up nicely, thanks to the tangy lemon dressing and the shaved fennel brings a hint of aniseed. It only takes a couple of minutes to put together, and if you can find a big, wide platter, you’ll be able to layer the slices thinly, which will look gorgeous, especially with a scattering of feathery fennel fronds over the top.

Feeds 4

4 large beef, heirloom or plum tomatoes, sliced horizontally

2 fennel bulbs, trimmed, cored and shaved or sliced as thinly as you possibly can (save any leafy fronds for garnishing)

1/2 lemon, zested and squeezed

1 tbsp olive oil

¼ tsp dijon mustard

Salt and pepper

Layer the tomatoes onto a large flat platter or plate

Scatter the shaved fennel over the top. Sprinkle with lemon zest and fennel fronds.

Mix the lemon juice, oil and mustard together and season to taste. Drizzle over the salad and serve immediately.