Make the most of our plentiful supply of lemons with this vibrant and zesty mixture.  It has multiple uses, such as serving as an accompaniment to grilled fish, lamb or chicken or spoon over roast vegetables, such as cauliflower (photographed), sprouting or baby broccoli or even asparagus. In warmer months, toss the lemon salad with steamed green beans or raw thinly sliced zucchini. Alternatively, roughly chop the salad and toss through a grain salad.

2 to 3 lemons (300-400g)

½ tablespoon Crittendens white wine vinegar

¼ cup (60ml) extra virgin olive oil

1 teaspoon sea salt

fresh ground black pepper

¼ teaspoon dried chilli flakes

½ bunch mint, leaves finely shredded

¼ bunch dill, finely chopped

Cut the lemons in half lengthways, then place the cut side down and cut each in half lengthways. Keeping the pieces together, cut across into very thin slices, finely as possible. Remove and discard any seeds. Transfer to a ceramic or glass bowl.

Add the vinegar, oil, salt and generous grinding of pepper to the lemons and toss to coat well. Set aside for minimum of one hour to three hours, allowing the lemon pieces to soften. Stir through the mint and dill.

Serve the lemon salad as an accompaniment to grilled fish or meat, or toss through roasted vegetables as suggested in the introduction.

Store in an airtight container in fridge for up to 2 days.

Recipe by Fiona Hammond, September 2022