Method

Finely chop the toasted ciabatta into bread crumbs and set aside.

Bring a large saucepan of water to the boil and cook spaghetti until al dente, then drain.

In a large frying pan, add a tablespoon of oil and cook the onion and garlic on a medium heat for 2 - 3 mins or until softened. Add the anchovies and mix well.

Add the spaghetti to the pan with the onion mix and mix through.

Add the breadcrumbs, lemon zest, juice and parsley and mix well.

Top with grated parmesan, drizzle with Olive oil and serve alongside the salad.

Ingredients

1 Ciabatta, split in half and well toasted

500 grams Spaghetti

4 Garlic cloves, peeled and finely chopped

1 Red onion, peeled and finely chopped

25 grams Anchovy fillets, roughly chopped

1 Lemon, zest and juice

40 grams Parsley, finely chopped

100 grams Parmesan, grated

Salad mix (with leaves and edible flowers)

2 tablespoons Olive oil

Salt and pepper