- 50 g pitted olives
- 30 g desalted capers
- 4 dried cherry tomatoes
- 3 courgettes
- extra virgin olive oil
- 6 slices of homemade bread
- 30 g mackerel in oil
To prepare croutons with "sapling" courgettes and mackerel in oil, chopped 50 g of pitted olives, 1/2 lemon zest, 30 g of desalted capers and 4 dried cherry tomatoes.
Heat the grid. Cut 3-4 courgettes not too large into oblique slices about 5 mm thick, collect them in a bowl and season with 3 tablespoons of oil. Then place the slices on the hot grill and cook them for about 2-3 minutes per side.
Take away zucchini and roast 6 slices of bread on the plate.
season the croutons with courgettes, the beaten with olives, 30 g of mackerel in oil each and mint leaves.
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