Vegetables with anchovy spread

 

Ingredients: 1 can Maison Raymond anchovy spread, 10 cherry tomatoes, 4 bunches of broccoli or cauliflower, 2 courgettes, 1 bunch of radishes and 4 carrots.

 

In a bowl, mix the 100g of anchovy spread with 20 cl olive oil to make a creamy sauce. Carefully wash all the vegetables and dry them. Peel the carrots and courgettes and cut into sticks. Serve raw on a big plate and dip into the anchovy dip.