COURGETTE, FENNEL AND ALMOND SALAD

Ingredients:
· 250g fennel, diced
· 1 large red pepper, deseeded and diced
· 7 small courgettes, diced
· 50g blanched almonds
Dressing:
· 15ml (1tbsp) red wine vinegar
· 75ml (5tbsp) olive oil
· 20g ( ¾ oz) ground almonds
· 10ml (2 tsp) tomato puree
· 1 large clove garlic
· pinch chilli powder
· salt, pepper

To serve 4:
In a food processor, blend all the dressing ingredients together excluding the oil. In stages, slowly add the oil, blending well to prevent curdling, until the texture is thick and creamy. Lightly toast the almonds under a preheated grill for 2-3 minutes and then mix together with the vegetables in a large bowl. Pour the dressing over the salad, toss and serve.