Zucchini/Courgette Salad from Great Cooks and Their Recipes by Anne Willan

Ingredients

• 1 clove garlic, crushed
• 2 tbsp chopped leaf fennel, or 1 tsp fennel seed
• 2 slices white bread, crusts discarded
• salt
• 2 oz/½ cup/60 g flour
• 4-6 tbsp olive oil (for frying)
• 4 fl oz/½ cup/125 ml white wine vinegar or cider vinegar
• pinch of saffron infused in 2 tbsp boiling water (optional)
• 2 lb/1 kg zucchini/courgettes, cut in ¼ inch/6 mm rounds