Step: 1/13

Wash and thinly slice the courgettes.

Step: 2/13

Peel and diagonally slice the carrots.

Step: 3/13

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

Step: 4/13

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

Step: 5/13

Drain the vegetables and keep warm.

Step: 6/13

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

Step: 7/13

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

Step: 8/13

Wash and thinly slice the spring onions.

Step: 9/13

Cut into thin rings.

Step: 10/13

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

Step: 11/13

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

Step: 12/13

Put the vegetables in a bowl and add the sauce.

Step: 13/13

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