Ingredients

• 400 g anchovies
• 1 lemon
• 16 Piccadilly cherry tomatoes
• 2 carrots
• 1 courgette
• extra virgin olive oil
• salt
• pepper
• thyme
• fresh oregano
• salt flakes

For the anchovies
Clean about 400 g (3 anchovies each): open them like a book and remove the bone, tail and head, obtaining the fillets. Rinse and dry them well; marinate them with the juice of 1/2 lemon, 2 tablespoons of oil, salt and pepper, for 15 minutes.

For the vegetables
Wash 16 Piccadilly tomatoes and cut them into wedges. Peel 2 carrots and 1 courgette and cut them into sticks, then boil them for 2-3 minutes, draining them while still crunchy. Serve the anchovies with the vegetables, season with a drizzle of oil, thyme, fresh oregano and salt flakes.

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