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
2 comments:
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
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
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