Courgette & anchovy salad
By Bill Granger
A light green side salad pepped up with lemon zest and salty anchovies- great served with meat and fish dishes alike
- Prep:10 mins
Cook:8 mins
plus marinating - Serves 2
- Easy
Nutrition per serving
- 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
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.
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.
