Anchovy and garlic spread
Serve a colourful and tasty collection of salads for family and friends.
Makes ¾-1 cup
4 cloves garlic, roasted and crushed
50g anchovies, chopped
freshly ground black pepper, to taste
½ cup olive oil
1 lemon, grated rind and juice
Place garlic, anchovies, pepper, oil, lemon rind and juice in a bowl. Mix to combine.
Serve spread on hot toast. Alternatively, use ¾ cup oil, mix well and serve as a dip with raw vegetable sticks.
Images: [see our recipes]
Left top: Lettuce, green beans and cashews
Left middle: Beetroot and cabbage slaw
Top middle: Diced vegetable salad
Top right: Yams and tomatoes
Middle right: Celery tabbouleh
Bottom right: Anchovy and garlic spread
Nutrition Information Panel
|- saturated fat||20.3g|