Thanks to eatlove, we bring you a vegetarian dish that's beautifully colourful and flavourful. It's by acclaimed Australian chef Justin North, from his book Family Cooking (published by Lantern).

I love this dish for its simplicity and elegant flavours. The anise perfume of the fennel, the sweet tenderness of the zucchini and the delicate earthiness of the goat's curd fuse to make a perfect spring lunch. If you can get zucchini flowers, use the baby zucchini in the salad, then decorate it with the lovely vibrant flowers.

Ingredients (Serves 4)
2 bulbs fennel, trimmed
2 green zucchini (courgettes), trimmed
1⁄2 cup (125 ml) olive oil
salt flakes
1⁄4 cup (50 g) dried muscatels, seeded and chopped
1 teaspoon cabernet sauvignon vinegar or other good-quality red wine vinegar
1⁄4 cup (25 g) walnuts, toasted and chopped
200 g goat's curd
1 head of treviso, leaves separated and rinsed
zucchini flowers, if available

Preparation
Cut each fennel bulb into 6 slices, and cut each zucchini into 6 long batons.

Heat a frying pan over medium heat and add 2 tablespoons of the olive oil. Add the fennel and cook until golden brown and lightly caramelised on one side. Turn over the fennel, then add the zucchini, season with salt flakes and continue to sauté until all is golden brown and tender. Transfer the vegetables to serving plates and set aside.

Mix the muscatels, vinegar and walnuts with the remaining olive oil and the cooking juices from the warm frying pan. Add a pinch of salt flakes, then drizzle this dressing over the fennel and zucchini. Add dollops of fresh curd and decorate with torn pieces of treviso and zucchini flowers, if using.

See more at eatlove.com.au where you can follow your favourite chefs, share their recipes and order their books.