Anchovies with grilled zucchini

Preparation

• 1 Boil the lemon and orange juice with the balsamic vinegar and basil stems up to 2/3. Remove from the heat, remove the stems and leave to cool in the fridge.
• 2 Heat a frying pan and fry the pine nuts until golden brown.
• 3 If necessary, desalinate the anchovies briefly in lukewarm water or milk. Pat dry.
• 4 Take the vinegar out of the fridge and put a few drops of nut oil through it with a fork.
• 5 Cut the zucchini into 3 pieces. Cut the pieces lengthwise to a thickness of 2 mm. Brush the slices with some olive oil and grill them on both sides.
• 6 Place the zucchini slices on a large plate. Drizzle the vegetables with the balsamic dressing and serve with the anchovies, pine nuts and thyme leaves.