Courgette & anchovy salad
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- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Serves 2
A light green side salad pepped up with lemon zest and salty anchovies- great served with meat and fish dishes alike
| Nutrient | Unit |
|---|---|
| kcal | 107 |
| fat | 8g |
| saturates | 1g |
| carbs | 4g |
| sugars | 3g |
| fibre | 2g |
| protein | 5g |
| salt | 0.3g |
Ingredients
- ¼ tsp fennel seed
- juice and zest ½ lemon
- 1 tbsp extra-virgin olive oil , plus extra for drizzling
- 1 garlic clove , crushed
- 1 large courgette , thinly sliced on the diagonal
- 50g rocket
- 2 anchovy fillets, halved
Method
- STEP 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.
- STEP 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.
Goes well with
Recipe from Good Food magazine, July 2013
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