
Courgette & anchovy salad
- Bill Granger
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Serves 2
Easy
Prep: 10 mins
Cook: 8 mins
plus marinating
A star rating of 4.3 out of 5.3 ratingsRate
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A light green side salad pepped up with lemon zest and salty anchovies- great served with meat and fish dishes alike
Healthy
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
- kcal107
- fat8g
- saturates1g
- carbs4g
- sugars3g
- fibre2g
- protein5g
- salt0.3g
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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
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A star rating of 4.3 out of 5.3 ratings
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