Soft and sweet courgettes makes a deliciously different contrast to this salty, savoury salad dressing made with anchovies, capers, olive oil, parsley and lemon juice. Serve alongside grilled meat or fish.
- 12 baby courgettes
- 4 tbsp. extra-virgin olive oil
- Juice of 1 lemon
- 2 tbsp. capers, drained
- 2 anchovy fillets, drained
- Salt and pepper
- 1 tsp. oil
Halve the courgettes. Brush with oil and season with salt and pepper. Heat a griddle pan over a medium heat and fry the courgettes for a few minutes either side or until softened and charred. Put onto a plate.
Make the dressing by finely chopping the capers and anchovy fillets. Whisk with the oil, lemon juice, salt and pepper and drizzle over the courgettes to serve.