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.