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COURGETTE WITH ANCHOVY, LEMON AND CHILLI

This feisty treatment for fine courgette slices is inspired by the flavours of Italy. Shaving the courgettes with a potato peeler is quicker than it sounds, and is no more arduous than peeling a pot of spuds.

ServeS 4

finely grated zest of 1 lemon, plus 2 tbsp juice

8 salted anchovy fillets, finely chopped

1 heaped tsp finely chopped medium-hot red chilli sea salt

3 tbsp extra virgin olive oil

flesh of 2 avocados 500g courgettes croutons, to serve

★ To make the dressing, combine the lemon zest and 1 tablespoon of juice with the chopped anchovies, chilli and a little salt in a medium bowl, then whisk in the oil.

★ Whiz the avocado in a food processor with the remaining lemon juice and a little salt.

★ Cut off one end from each courgette diagonally, then use a potato peeler to shave into fine diagonal slices. (This can be done in advance, but dress the salad just before eating.) Scatter a third of the courgette over the base of

a large serving bowl, spoon over a third of the dressing and toss to coat, then repeat with the rest of the courgette and dressing.

★ Spread the dressed courgette over 4 plates, dollop some avocado in the centre, and either accompany with the croutons, or crush them to nibs in a pestle and mortar and scatter over.

YOU FOOD

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2022-08-14T07:00:00.0000000Z

2022-08-14T07:00:00.0000000Z

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