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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

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


Anonymous said...

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.


Lowcarb team member said...

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