Courgette & anchovy salad
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Serves 2
Skip to ingredients
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- ¼ tsp fennel seed
- juice and zest ½ lemon
- 1 tbsp extra-virgin olive oilplus extra for drizzling
- 1 garlic clovecrushed
- 1 large courgettethinly sliced on the diagonal
- 50g rocket
- 2 anchovyfillets, halved
Nutrition: per serving
- kcal107
- fat8g
- saturates1g
- carbs4g
- sugars3g
- fibre2g
- protein5g
- salt0.3g
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.
