Zucchini & Anchovy Salad

Serves 4-6

4 green zucchini

2 white zucchini

4 yellow squash

¼ cup extra virgin olive oil

½ tsp sea salt flakes

1 small garlic clove, crushed ¼ cup lemon juice

65g good quality anchovies in oil,

drained

50g finely grated parmesan,

to serve

Lemon wedges, to serve

Thinly slice zucchini and squash using a mandolin. Place in a large bowl.

In a small bowl whisk the oil, salt, garlic, and lemon juice. Add to the zucchini and squash; gently toss to coat. Season with pepper. Place on a platter. Top with anchovies, parmesan and lemon wedges, to serve.