Recipe

KUMATO® PUTTANESCA SALAD

4
Serves
10MINS
Prep Time
4 MINS
Cook Time
12
Ingredients

Ingredients

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

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 Kumato® tomatoes and arrange on the platter. Top with the onions, capers, olives, parsley and parmesan. Spoon over the dressing & season with pepper. Serve.

Serving suggestions; Delicious with barbecue steak or gourmet sausages