Oily fish is full of omega 3, which is excellent for heart and brain function. In our family we aim to eat salmon, sardines or trout at least once a week. My favourites at the moment are anchovies. They add instant zing to a dish without overpowering it. In my chargrilled vegetable dish you simply chop them finely and combine with garlic, parsley and chilli before tossing through some of your favourite vegetables.
|2 cloves||Garlic, crushed|
|1||Lemon, zest and juice|
|¼ cup||Chopped parsley|
|4 cups||Mixed vegetables, blanched and chargrillled (Main)|
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- Chop the anchovies small and place in a bowl. Add the garlic, parsley, lemon juice and zest, and freshly ground pepper.
- While the vegetables are warm add them to the anchovy mixture and toss while they cool.
- Serve withAngela's cornbreadon their own or with fish or chicken.