Recipes

ROASTED ANCHOVIES WITH CHICKPEA SALAD

Time

35’

Serves

4

Difficulty

Easy

Ingredients

  • 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

Method

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.

Suggestions for this recipe

Anchovy
Fillet