1 Pot, 1 Skillet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Mandoline, 1 Whisk, 1 Salad spinner, 1 Citrus juicer, 1 Sieve
1 Boil the eggs for 10 minutes, then immediately cool under cold running water. Peel off the shells and cut the eggs into halves or quarters.
2 Slice the courgettes into ribbons lengthways using a vegetable peeler.
3 Mix together the fennel, radishes, courgette ribbons and rocket in a large bowl.
4 For the dressing: whisk the oil and lemon juice in a small bowl, drizzle over the salad and toss it gently. Add the eggs and salt and pepper to taste and divide between 4 serving bowls.