Puttanesca Salad

  • 40g wild rocket
  • 250g cherry tomatoes, halved
  • 1 red onion, sliced thinly
  • 1 red pepper, cut into strips
  • 2 tsp capers, chopped
  • 12 pitted kalamata olives
  • 4 anchovies, roughly chopped
  • 3 marinated artichoke hearts, roughly chopped
  • Large handful basil, roughly torn
  • For the dressing
  • 4 anchovies, finely diced
  • 80ml olive oil
  • 1 tbsp red wine vinegar
  • Juice and grated rind of ½ lemon
View metric measurements

In a serving bowl arrange all the salad ingredients in layers finishing with the fresh basil.

Add the dressing ingredients to a jar, screw on the lid and shake well to combine.

Drizzle over the salad just before serving.

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