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Courgette & anchovy salad

Courgette & anchovy salad

A star rating of 4 out of 5.2 ratingsRate
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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

  • Healthy
Nutrition: per serving
NutrientUnit
kcal107
fat8g
saturates1g
carbs4g
sugars3g
fibre2g
protein5g
salt0.3g
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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.

Recipe from Good Food magazine, July 2013

Goes well with

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Overall rating

A star rating of 4 out of 5.2 ratings
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