Courgette & anchovy salad
- Preparation and cooking time
- 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
- 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.