It was hot in Italy. Fresh salads taste even better in this kind of weather.
Start with the dressing. Mix 150 grams of Greek yoghurt with 2 table spoons of lemon juice, 1 spicy little pepper, 2 pickled anchovies, ½ teaspoon of mustard of Dijon, pepper and salt. Add 2 table spoons of chopped mint leaves and store in the fridge.
Heat the oven at 180°. Chop 2 garlic cloves. Add a few pieces of preboiled potatoes. Bake in the oven in a drizzle of olive oil. Add 2 table spoons of rinsed desalted capres and 300-400 grams of cod for 2p during the last 10-15 mins .
Chop 1 fennel, 1 green apple and 1 cucumber. Mix the vegetables with the dressing.
Probably a bit too pale on your plate, but a lovely and fresh combination.
