Courgette & anchovy salad

Courgette & anchovy salad

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(1 ratings)

Prep: 10 mins Cook: 8 mins plus marinating


Serves 2
A light green side salad pepped up with lemon zest and salty anchovies- great served with meat and fish dishes alike

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal107
  • fat8g
  • saturates1g
  • carbs4g
  • sugars3g
  • fibre2g
  • protein5g
  • salt0.3g
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  • ¼ tsp fennel seed
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    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…


  1. 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.

  2. 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.

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Comments, questions and tips

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15th May, 2016
Surprisingly delicious considering so few ingredients and how really quick and easy it was to make.
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