Preparation

Wash and thinly slice the courgettes.

Peel and diagonally slice the carrots.

Wash the potatoes thoroughly and cut each one into 6 pieces.

Cook the potatoes and carrots in a pan of boiling salted water. Add the courgette slices and cook for another 1-2 minutes.

Drain the vegetables and keep warm.

For the sauce, wash, deseed and finely dice the chillies.

Finely chop the anchovy fillets and capers. Peel and finely dice the garlic.

Wash and thinly slice the spring onions.

Cut into thin rings.

Mix the chilli and garlic with the anchovies, capers and spring onions in a bowl. Add the orange juice, vinegar and oil.

Mix everything well. Season the sauce with the nutmeg, sea salt and pepper and taste.

Put the vegetables in a bowl and add the sauce.

Wash the parsley, shake dry and pull the leaves from the stalks. Mix the salad with the sauce and serve sprinkled with parsley.