Fennel and Cucumber Salad with Goat’s Cheese and Dill

Serves 4

1 medium-size fennel, thinly sliced (use your mandoline)
1 English cucumber, thinly sliced (mandoline or potato peeler)
goat’s cheese, crumbled
1 tablespoon dill
olive oil
lemon
sea salt and freshly ground black pepper

In a bowl, gently toss to combine fennel, cucumber and cheese. Drizzle with olive oil and squeeze juice from lemon over the salad. Season with salt and pepper and serve.