400 g/14 oz beansprouts 3 salted anchovies, heads removed, cleaned and filleted, soaked in cold water for 10 minutes and drained
1 tablespoon capers, drained, rinsed and chopped 3 tablespoons olive oil juice of 1 lemon, strained
10 green olives, stoned and quartered 1 tablespoon fresh flat-leaf parsley, chopped salt and pepper


1.Parboil the beansprouts for 2 minutes, then drain well and place in a salad bowl.
2.Chop the anchovy fillets and mix them together with the capers, olive oil and lemon juice in a bowl, season with salt and pepper and spoon the mixture over the beansprouts.
3.Add the olives, sprinkle with the parsley and serve.

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