- ¼ tsp fennel seed
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- juice and zest ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tbsp extra-virgin olive oil, plus extra for drizzling
- 1 garlic clove, crushed
- 1 large courgette, thinly sliced on the diagonal
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 50g rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 2 anchovy fillets, halved
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
Toast the fennel seeds in a small frying pan over a low-medium heat for 1 min, or until they release their aroma. Bash them lightly using a pestle and mortar. Mix the lemon juice, fennel seeds, oil and garlic in a large bowl, then stir in the courgette. Season and set aside to marinate for 30 mins.
Toss through the rocket and transfer to a platter. Top with the anchovy fillets. Scatter with lemon zest and serve with an extra drizzle of olive oil.