Wednesday 8 April 2015

Courgette & anchovy salad

Courgette & anchovy salad

A light green side salad pepped up with lemon zest and salty anchovies - great served with meat and fish dishes alike. It goes well with lamb cutlets with pistachio and herb dressing.

Ingredients - Serves Two
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.

This salad works out at 4 grams carb per serving, see the original recipe here

Bon Appetit

All the best Jan
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2 comments:

  1. Anonymous8 April 2015 at 14:55

    Courgettes, sometimes called zuchini, don't know about spelling that, are very versatile, hot or cooler. I like to use the smaller ones when they are available.

    Amalia

    ReplyDelete
  2. Lowcarb team member10 April 2015 at 15:08

    Many thanks for your comment Amalia. I use courgettes any time of year, they can make a very versatile change or addition to a meal.

    All the best Jan

    ReplyDelete

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