Slice the zucchini and fennel bulb thinly in long strips, using a mandoline if you have one. Place them in separate bowls and add in each, 1 Tbsp olive oil and 1 Tbsp lemon juice. Season with salt and pepper.
Place in the fridge for 40 min minimum, covered.
Then chop the tarragon, mix the two vegetables gently and add the herbs
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