Anchovies Garnished With Mint and Fresh Oregano
	400 g    anchovies   1   bunch mint   1   bunch fresh oregano   1/2 cup    olive oil   1/3 cup    lemon juice     salt   4   fresh zucchini   1   bunch rocket     olive oil     lemon juice     fresh mint     salt and pepper     1 Clean the anchovies and separate them in half from the middle bone, wash well and leave them to drain. Spread them on a pan and sprinkle salt, then leave for 12 hours in the fridge and rinse well. 2 Spread them in the container, which we will preserve them in and pour the olive oil, the lemon juice, the oregano and the finely chopped mint. They will be ready in two days. We could serve with zucchini salad. Grate the zucchini, finely chop the rocket and combine the olive oil, the lemon juice, the mint, the salt and the pepper.   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.