Courgette & anchovy salad

• fennel seed¼ tsp tsp
• juice and zest ½ lemon
• extra-virgin olive oil↗1 tbsp tbsp

  plus extra for drizzling

• garlic clove↗1

  crushed

• large courgette↗1

  thinly sliced on the diagonal

• rocket↗50g g
• anchovy↗2

  fillets, halved

Step-by-step instructions

1. 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. 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.