Courgette & anchovy salad
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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

  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.

  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.

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