Chargrilled vegetables with anchovies and chilli
( SERVES 4 )
Photo by Babiche Martens
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.
- 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 with Angela's cornbread on their own or with fish or chicken.