Kumato Puttanesca Salad
Preparation time is 10minutes
Cook time is 4minutes
Total time is 14minutes
Serve is for 4 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 500grams kumato tomatoes
- 60grams pitted black olives, roughly chopped
- 1/4 cup flat-leaf parsley, leaves roughly chopped
- 25grams parmesan, shaved
- 3 anchovy fillets in oil, drained
- 3tablespoons extra virgin olive oil
- 2 cloves garlic, crushed
- 1teaspoons dried chilli flakes
- 2tablespoons red wine vinegar
- 40grams mixed salad leaves
- 3 green onions, finely chopped
- 2tablespoons salted capers, rinsed, drained
Nutrition per serving
835kJ / 200Cal
835 Kilojoules or 200 Calories
10% of daily energy intake*
Protein
4.2grams
Fat
17.8grams
Carbs
5.4grams
Sugars
4.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Instruction tip
Tip:Delicious with barbecue steak or gourmet sausages
Method
Step 1 of 2
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 the remaining oil, vinegar and season with pepper.
Step 2 of 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. Serve.
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