1 green and 1 yellow courgette, thinly sliced
3 small baby fennel bulbs, trimmed
½ fennel bulb, thinly sliced
2 small leeks, trimmed
1 lemon, sliced
1 tbsp mayonnaise
salt and freshly ground black pepper
1 tbsp fennel seeds
1 tsp honey
150ml/5fl oz olive oil
1 star anise
salt and white pepper
1 tbsp white wine vinegar
1 tbsp white wine vinegar, to taste
200g/7oz feta
1–2 tbsp soured cream
300g/10½oz good-quality salmon
100g/3½oz fresh peas, briefly blanched
150ml/5fl oz white wine