Tarek Alameddine's zoodle and fennel salad

1. Cut the zucchini into strips. There are two ways to do this: either with a spiralizer, which is easy to find in stores, or with a mandolin and a knife. If using a mandolin, slice the zucchini thinly, then cut the slices into strips with a knife.
2. For the bell pepper, place it on the stovetop until it chars. Once the skin is black, place the pepper in a closed container for 10 minutes. Remove the pepper and peel it, then cut the flesh into thin strips.
3. Slice the fennel with a mandolin to get fine strips.
4. Cut the cherry tomatoes in half.
5. For the vinaigrette, place all the ingredients in a blender and blend until you get a smooth dressing.
6. To assemble the salad, place the zucchini strips, fennel, bell pepper and cherry tomatoes in a bowl.
7. Add the dressing and mix well.
8. Top with crumbled feta, caramelized pistachios and mint leaves.

What to make next

Andrea Boueiz's Green Cabbage Tonnato

*To make 15 grams of caramelized pistachios:

1. Preheat oven to 160°C.
2. Mix 10 grams of confectioners' sugar with just under 1 centiliter of water. Coat 15 grams of pistachios with this mixture.
3. Spread everything out on a baking sheet and bake for about 10 minutes, or until caramelized.
4. Let cool slightly before removing.
   
   

**Note: In Lebanon, it is possible to find white miso here