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Courgette salad with anchovies and capers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 6 Courgettes Halved lengthways then cut across into two
- 6tbsp Rapeseed (canola) oil
- 4tbsp Flat leaf parsley Chopped
- 4 Anchovy fillets in olive oil Drained on paper towels and finely chopped
- 3tbsp Nonpareille capers Drained and rinsed
- 2tbsp Lemon juice
- 200g Burrata or buffalo mozzarella
- Salt and pepper
Method
- STEP 1
Put the courgettes (zucchini) into a bowl with 2 tablespoons of the oil and some salt and pepper and toss to coat.
- STEP 2
Place a large frying pan (skillet) over medium–high heat, add a layer of the courgettes, cut-face down, and fry for about 5 minutes, turning over half way through, until they are golden brown all over and just tender when pierced with a small, sharp knife.
- STEP 3
Transfer them to a plate and repeat with the remaining courgettes.
- STEP 4
Meanwhile, make a dressing by mixing together the parsley, the remaining oil, the anchovies, capers and lemon juice in a bowl and seasoning to taste with salt and pepper.
- STEP 5
Return all the courgettes to the hot pan. Add all but one tablespoon of the dressing to the courgettes and turn to coat in the mixture.
- STEP 6
Transfer the courgettes to a large serving dish. Tear the burrata or mozzarella into rough chunks, toss with the remaining dressing and dot over the courgettes.
