KUMATO^® PUTTANESCA SALAD

Ingredients

• 500g Kumato^® Tomatoes
• 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
• 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 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