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    • Anchovy and Fennel Salad

    Mark Sharron
    Easy
    10-15 minutes
    1-2
    Amount Per Serving: Calories 210; Fat15g; Cholesterol 20mg; Sodium 1190mg; Carbohydates 7g; Fibre 3g; Sugars 2g; Protein 9g
    Anchovy and Fennel Salad is a classic Mediterranean dish that is easy to make and flavorful. It is a light, healthy salad served as a side dish or a main course. The combination of salty anchovies and sweet fennel is a match made in heaven. Adding garlic, lemon juice, and olive oil gives this salad an extra zing that makes it irresistible. This dish is a great way to get your daily dose of vitamins and minerals.
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    Ingredients

    • Anchovy fillets
    • Fennel
    • Extra Virgin Olive Oil
    • Fresh Lemon Juice
    • Garlic
    • Salt
    • Black Pepper
    • Fresh Parsley (optional)

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • 7. Serve cold or at room temperature.

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