Summer salads: Parsley salad recipe

Serves 4-6

50g flat-leaf parsley, chopped
50g red onion, finely chopped
2 tbsp capers, rinsed
12 anchovy fillets
50g sun-dried tomatoes, chopped
Zest and juice of 1 lemon
4 tbsp extra virgin olive oil
Salt and pepper

Mix together well and season. This is a great salad to serve on crostini, mixed with cooked orzo pasta or as a side dish with grilled chicken or fish.