ROASTED ANCHOVIES WITH CHICKPEA SALAD

Time Icon 35’
Plates Icon 4
Difficulty Icon EASY
Article Title

1 pack (400g) fresh frozen Aegean sea anchovy fillets TRATA ON ICE

1 tbs olive oil

the juice from one lemon

Salt and pepper

For the salad

3 tbs red wine vinegar

6 tbs olive oil

Salt and pepper

200g chickpeas, cooked

200g red cabbage, shredded

10 horse radishes, thinly sliced

2 small-sized onions, thinly sliced

1 avocado, sliced

1 cucumber, sliced

Instructions

Let the fillets come up to room temperature. Preheat the oven to 180ºC. In a bowl place the olive oil, lemon juice, oregano, salt and pepper and whisk. Put the anchovies in the mixture and toss to coat. Line a baking sheet with parchment paper and lay the fillets. Roast for approximately 20 minutes or until the anchovies are golden brown and crispy.

Prepare the salad. In a large bowl place the vinegar, olive oil, salt and pepper and whisk until creamy. Add the chickpeas, red cabbage, horse radishes, onions, avocado, cucumber and toss. Divide the salad into plates, lay the anchovies on top and serve.