Zucchini & Rucola Salad with Anchovy and Lemon

A bold little salad that takes 5 minutes and packs a punch.

This is what I make when I want something fast but full of flavour. Peppery rucola, briny anchovies, zesty lemon, and those surprise pops of fennel—so fresh, so satisfying. The kind of salad that doesn’t need to try hard to impress.

INGREDIENTS

½ of a zucchini
50 g of rucola
3–5 anchovies
1 tsp grated lemon zest
1 tsp fennel seeds
1 tbsp lemon juice
1 tbsp olive oil
Salt and pepper, to taste

METHOD

Cut zucchini into smaller pieces.

Quarter the anchovies.

Add everything to a bowl: zucchini, rucola, anchovies, lemon zest, fennel seeds, lemon juice, and olive oil.

Season with salt and pepper, mix well, and serve immediately.