Entertaining Italian

Kumato puttanesca salad

Name: Kumato puttanesca salad
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 4
Cuisine: /italian
Ingredients: 3 anchovy fillets in oil, drained; 3 tbs (60ml) extra virgin olive oil; 2 garlic cloves, crushed; 1 tsp dried chilli flakes; 2 tbs (40ml) red wine vinegar; 40g mixed salad leaves; 500g Kumato tomatoes; 3 green onions, finely chopped; 2 tbs (20g) salted capers, rinsed, drained; 60g (1/3 cup) pitted black olives, roughly chopped; 1/4 cup flat-leaf parsley leaves, roughly chopped; 25g Parmesan, shaved

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Parmesan adds a nice bite to contrast the smooth, sweet kumato flavour. Recipe by Perfection Fresh

3 anchovy fillets in oil, drained
3 tbs (60ml) extra virgin olive oil
2 garlic cloves, crushed
1 tsp dried chilli flakes
2 tbs (40ml) red wine vinegar
40g mixed salad leaves
500g Kumato tomatoes
3 green onions, finely chopped
2 tbs (20g) salted capers, rinsed, drained
60g (1/3 cup) pitted black olives, roughly chopped
1/4 cup flat-leaf parsley leaves, roughly chopped
25g Parmesan, shaved

Method

1.

Finely chop the anchovies then use a fork to mash them to a paste. Add to a small non-stick frying pan with 1 tablespoon of oil. Cook, stirring for 3 minutes over medium heat until dissolved. Add the garlic and chilli, cook for 30 seconds. Transfer to a bowl and cool for 10 minutes. Stir in remaining oil, vinegar and season with pepper
2.

Scatter the leaves over a serving platter. Slice the tomatoes and arrange on the platter. Top with the onions, capers, olives, parsley and parmesan. Spoon over the dressing & season with pepper. Serve.

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