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Courgette, artichoke and anchovy salad

Prep:

Cook:

Serves:

    The anchovies cut through with lemon in this dressing give this colourful salad a wonderful flavour. If you don't like anchovies, replace them with sardines.

    Serves: 8
    Preparation: 40 minutes
    Cooking: 30 minutes - roasting artichokes

    Ingredients

    ● 500g frozen artichokes hearts, defrosted
    ● 3 large courgettes
    ● A red onion
    ● 15g flat fresh parsley
    ● 2 oranges
    ● 250g anchovies
    ● Juice of 1 lemon
    ● Coarse sea salt and black
    ● Pepper
    ● 2 tbsps olive oil
    Method

    Method

    ● Preheat your oven to 180°C.

    ● Quarter the artichoke hearts, place them on an oven tray, coat with olive oil and roast for 30 minutes. Leave to cool.

    ● Thinly slice the courgettes and onion and chop the parsley.

    ● Segment the oranges and set them aside.

    ● In a food processor, blitz the anchovies into a paste and make the dressing by mixing the anchovy paste, lemon juice, parsley, onion, olive oil and pepper.

    ● Scatter the artichoke hearts and courgettes on a flat serving platter and spoon over the dressing. Decorate with the
    orange segments and season with a little coarse sea salt and pepper.

    homecookingbyfabienne.co.uk

    Method
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