Ingredients for 4 servings

Compote :
  • 1 tomato from the garden cut into small dice
  • 1 small garden zucchini cut the same way
  • 1 small onion cut the same way
  • 1 small garden bell pepper cut the same way
  • a few pitted olives thinly sliced
  • 3 anchovy fillets cut into small dice
  • 2 cloves of garlic, germinated and chopped
  • olive oil
  • lemon thyme from the garden
  • salt and Espelette pepper