1 preserved lemon, rinsed and roughly chopped
1 green chilli, finely chopped
2 small gherkins (or use 6 small cornichons), finely chopped
6 anchovies, roughly chopped
3 tablespoons olive oil

Salty, spicy, tangy and crunchy – what is there not to like about this salsa. It’s perfect to sprinkle over simple pan-fried fish, it lifts up mild-flavoured salads and cheeses and it’s also perfect for throwing in the oven with a chicken tray bake. Try this in Grilled chicken salad with white beans & preserved lemon & anchovy salsa.


1.Combine salsa ingredients together and season to taste with pepper (you won’t need salt).
2.Keep refrigerated but bring to room temperature before using.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles

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