4 large courgettes, sliced (a mix of yellow and green)
2 small garlic cloves, peeled
1 lemon, halved
1 small bunch fresh parsley
4 anchovy fillets
2 tbsp capers in vinegar
1 tbsp olive oil
4 tbsp olive oil
salt
2 tbsp sherry vinegar
1 small chicken, spatch-cocked and cut in half through the breastbone